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Lecinol 90 is composed by Soy Lecithin; it’s main action is to make plants and fruits more resistant to numerous physiopathies and diseases.
Lecithin is a generic term to designate any group of yellow-brownish fatty amphiphilic substances, occurring in animal and plant tissues, which attract both water and fatty substances (so are both hydrophilic and lipophilic). They are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials. It has low solubility in water, but is an excellent emulsifier.
After treatments, fruits are more compact, bright and colourful and it increases their organoleptic qualities.
Lecinol 90 also increases plant defences mechanisms against fungal diseases, such as Powdery mildew, Peach leaf curl, Downy mildew and lettuce Alternaria.
Thanks to its emulsifying properties, Lecinol 90 is also an excellent wetting agent.
Lecinol 90 can be mixed with all plant protection products allowed in organic farming, thanks to the absence of an alkaline, acidic and sulfur reaction.
|Fluid Soy Lecithin in emulsion|
|Total Phospholipids||> 95%|
|Natural product originated from soybean extraction, exclusively with physical processes|
|Tree crops||200 - 300 g/hl|
|Grapevine||200 - 400 g/hl|
|Ornamental crops||200 - 300 g/hl|
|Horticultural crops||200 - 400 g/hl|
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