Unico Potasgoal 4-0-20
Liquid Organomineral Fertilizer with NK
| Guaranteed Content | % w/w |
|---|---|
| Organic Matter | 29 |
| Total Nitrogen (N) | 4 |
| Nitrate Nitrogen (NO3-N) | 4 |
| Water Soluble Potassium Oxide (K₂O) | 20 |
| Water Soluble Boron (B) | 0,01 |
| Water Soluble Copper (Cu) | 0,004 |
| Water Soluble Iron (Fe) | 0,03 |
| Water Soluble Manganese (Mn) | 0,01 |
| Water Soluble Molybdenum (Mo) | 0,01 |
| Water Soluble Zinc (Zn) | 0,01 |
| Free Amino Acids | 2,8 |
| Max. Chlorine (Cl) | 6,2 |
| pH | 3,5 - 5,5 |
Applications
|
PLANT |
APPLICATION TIME |
FOLIAR APPLICATION |
|
Tomato, Pepper, Watermelon, Cucumber etc. |
After planting seedlings, 2-3 weeks until harvest |
2-2,5 lt/da |
|
Citrus |
1.Application: Before flowering 2.Application: In fruit formation after flowering |
1,5-2 lt/da 1,5-2 lt/da |
|
Apricot, Peach, Apple, Pear, Cherry, Plum, Olive etc. |
1.Application: Before flowering 2.Application: In fruit formation after flowering |
1,5-2 lt/da 1,5-2 lt/da |
|
Grains |
Between fraternization and emergence of ears |
1-1,5 lt/da |
|
Cotton |
1st Application: When it has 4-5 leaves 2.Application: During the comb period |
1,5-2 lt/da 1,5-2 lt/da |
|
Corn |
1.Application: During the development period 2.Application: After tassel |
1-2 lt/da 1-2 lt/da |
|
Sugar Beet, Potato, Onion |
1.Application: During the development period 2.Application: After 2nd anchor |
1-2 lt/da 1-2 lt/da |
|
Vineyard |
3 applications starting from the shoot until the stain disappears |
1-2 lt/da |
|
Soybeans, Beans, Chickpeas, Lentils, Peanuts, etc. |
1.Application: Before flowering 2.Application: After flower |
1,5-2 lt/da 1,5-2 lt/da |
Potasgoal 4-0-20 is a highly effective fertilizer that can be applied both to the soil and leaves, providing excellent quality and size to the pre-harvest yield with the support of trace elements in its composition. It delivers outstanding results, particularly in greenhouse vegetable production, preventing small fruit and quality deficiencies, especially in tomatoes. It works exceptionally well in the growth and ripening of fruits and vegetables, ensuring good color development. It enhances the taste and aroma of fruits and vegetables, improving their overall quality. It increases the storage and shelf life of sensitive fruits. In crops like olives, it boosts oil content, and in pistachios, it increases kernel filling. By raising turgor pressure in plants, it reduces stress and prevents the formation of loose tissues. The formation of tight tissues makes the plant resistant to disease agents and adverse environmental conditions.