Glucox_EN Sugar Translocator

Sugar Translocator

Increases sugar levels in fruits without modifying plants physiology.

Glucox

VEGETAL ECOBIOLOGY

Glucox Glucox, sugar translocator Glucox incorporates carbohydrates, natural organic acids and liquid potassium. Carbohydrates are energetic and structural value biomolecules.

They are the main energy source from living being. Glucox contains a high percentage of liquid potassium of immediate use and fast absorption from all crops. Potassium improves organoleptic quality of fruits, vegetables, industrial crops, etc..., as well as coloring of ornamental blooms.

Glucox main action is determined by an increase in sugar level of fruits, without modifying in any way the physiology of plants. In addition, as it is a natural product, it doesn’t alter fermentation from grape-juice nor the organoleptic profile from fruits.

Applied at the end of the vegetative stage (before harvesting), it advances maturing and increases resistance to drought and adverse weather.

Packaging 20 litres drum 5 litres bottle 1 litre bottle Active Ingredient 10% Potassium oxide (K2O) water soluble

Glucox allow to translocate sugars through the photosynthesis process of the production centers (leaves) to the fruits in the development and maturing stages.

Results obtained in crops These are some of the results obtained in different tests made with Glucox in the farming of olives in Spain.

Oil Total %

VEGETAL ECOBIOLOGY

Glúcox

Density 1,4 pH 3

Properties Determines an increase in Brix degree.

Advances and homogenizes maturing. Increases production volumes.

Increase colouring by increasing of polyphenols.

Natural product formulated without hormones.

Nitrogen-free (avoids cracking in sensitive varieties).

Olive Variety: Picual Age: 34 years Application: foliar spraying Treatment in December (day 12) (maturing homogenization) (Comments from Farmer) ”...after two weeks from application, the harvest experimented a dramatic change in coloring and a very fast maturing from most of the slow-growing olives...”

Control 15 days after 23,32 21,26 _ _ _ _ _ _ _ _ _ _ __ _ _

Glucox

Witness

Ref. Farmer

Oil Total %

Witness

Olive Fruits Vineyard and grape

First Application 50-100 cc/hL. in autumn Weight gaining and homogenization of the harvest.

50 cc/hL.

24,33 21,79

2,5 points _ _ _ _ _ _ _ _ _ _ __ _ _

Ref. Farmer

Crop

2 points

Glucox 50 cc/hL.

Second Application 50-100 cc/hL. 20 days after harvesting Increment in performance expressed in oil, accelerates maturing and colouring.

50-100 cc/hL 20 days before harvesting Increment in sugar levels (tastier fruits). Increase in calibres.

50-100 cc/hL from start of color change Increase in Brix degrees, provides higher performance and (aroma, grape-juice...).

2 L/ha with 2-4 visible leaves

50-100 cc/hL repeat after 20 days.

Increase in Brix degrees, provides higher performance and (aroma, grape-juce...).

50-100 cc/hL repeat 2-3 applications Colouring increase (deeper red potatoes) and substancially increase in peel quality.

Potato

Colouring increase (deeper red potatoes) and substancially increase in peel quality.

Citrics

75-100 cc/hL before color change

75-100 cc/hL repeat after 15 days.

Increase in calibre, weight, maturing and quality (decrease in bark thickness)

Increase in calibre, weight, maturing and quality (decrease in bark thickness)

Horticultural

2 L/ha when first fruits appear In lettuce and endives avoids drought of leaves and fluting of the fruit. In celery avoids black hearts and fluting of the petiole.

2 L/ha repeat 2-3 applications In peppers avoids internal spots and in aubergine it avoids the drought of the leave and fluting of the fruit.

Glucox

VEGETAL ECOBIOLOGY