SUGAR COLOR is a specific product to activate the biochemical functions that improve the coloring of fruits and increase the concentration of sugars.
SUGAR COLOR is rich in Mono-di-trisaccharides, Carbon and Methionine (amino acid precursor of the biosynthesis of Ethylene), which together with Phosphorus and Potassium (closely linked to organic molecules) facilitate the most necessary functions in the stages close to the maturation.
SUGAR COLOR satisfies the nutritional needs by guaranteeing greater commercial production and reducing the amount of immature fruit at the time of harvest.

Benefits of SUGAR COLOR

– Increase in uniformity of color and brightness of fruits
– Increase in weight, dimensions and consistency
– Increase of sugar content
– Increased resistance to handling and transport