Protein Hydrolysate Amino Acid Chelated Calcium
Improve Coloring and the Sugar Contents of Fruits
Amino acid Calcium is a high protein hydrolysate. It is a good
nutrient for plants. The amino acid calcium produced by chemical
reaction between amino acid and inorganic calcium salt , after
chelation, to get organic calcium, improve the calcium absorbtion,
which can significantly improve the quality of leaf buds, increase
fruit set rate, promote flower bud formation and promote fruit.
Improving Coloring and sugar contents of fruits, hardness and
storability
1. Quality Specification:
| Appearance | pale yellow powder |
| Solubility | 100% Water Soluble |
| Moisture | ≤ 5% |
| Total amino acid | ≥35% |
| Total nitrogen | ≥8% |
| Calcium organic | ≥13% |
| heavy metal | AS, PB TOTAL LESS THAN 20 PPM |
2. Main Function:
2.1 To strengthen the plant cell membrane to make the the fruit far
from the harm of pests and diseases and promote a good harvest
2.2 To promote growth of root,and the effective carbohydrate
metabolism.
2.3 To eliminate the toxic effects from other positive ions , such
as hydrogen ions(H+), ammonium ions(NH4+), aluminum ions(Al3+ )
,magnesium ions(Mg2+) and so on.This effects is called ion
antagonism.
3. Scope:
To all the fruit ,vegetable and other economic crops ,such as
apple, tomato,cotton and so on.
Usage
4.1 proposed dosage as the foliar spray fertilizer on the plants .
| State of fertilization | Dosage |
| Powder | 1~3KG/acre, 800~1500 times dilution. |
| Liquid | 2~3.5KG/acre, 500~800 times dilution. |
You also can have a flexible usage according to the crop varieties,
growing season, the weather rain or shine, wet and dry soil,
flexible use of basal conditions and other factors.
4.2 You can mix it with pesticides,which will enhance the function
with each other
4.3 Please spray it before 10am or after 4pm so that the plant will
have the best absorption.
4.4 Please re-spray it if the rain comes in 2hours.
5. Package and Storage:
5.1 20KG/BAG,10KG/BAG.
5.2 Please keep sealed and store in a dry place.
