The use of MIKOI® creates a hostile environment for the development of microorganisms that reduce productivity of crops (fungi, mycoplasmas, etc.) and protects the plant from biotic and abiotic stresses (temperature and water changes, etc.).
Description
DOSES AND METHOD OF USE:
 |
FOLIAR APPLICATION |
| CROPS | DOSES |
|---|---|
| Grape, peach, cherry, kiwi, nectarine, apple, artichoke, strawberry, tomato, aubergine, cucumber, pepper, melon, watermelon, courgette, flowe crops, ornamental plants. |
200-300 cc per 100 litres of water. 2-3 applications at 7-10 day intervals are recommended. |
 |
FERTIGATION |
| CROPS | DOSES |
|---|---|
| All crops | 3-5 litres/hectare |
| It is preferable to apply the product before the occurrence of environmental stresses. Increase the dosage to 300-500 g/hl water to improve plant’s reactivity to stress. Acidify the solution with TRE A® to be sprayed to a pH value between 5.5 and 6.5 Compatibility: MIKOI® is compatible with normal fertilisers and plant protection products except copper-based products and bactericides. Compatibility with acids and bases. A preliminary test is recommended before mixing. |
|
| COMPOSITION: | |
| Organic matrix: | Simple, non-composted vegetal soil conditioner based on soy flour and alfalfa. |
| Mycorrhiza: | 0,017% capable of forming >30% entry points |
| Rhizosphere bacteria: | 5×107 UFC/g |
| Trichoderma: | 0,023% |
| Absence of GMOs and pathogenic organisms | |
| CHEMICAL AND PHYSICAL PROPERTIES | |
| Density | 1,05 Kg/L |
| pH (10% sol.) | 5,26 |
| Conductivity | 7,34 mS/cm |
| Colour | Dark brown |
| State | Liquid |
