The functions of Maxi Potassio are various and they are evident during the phase before the ripening of fruits. It favours the content of carbohydrates, improving color, giving a better shelf-life and improving organoleptic characteristics of fruits. 

Maxi Potassio can be used, at recommended dosage, by foliar and by fertigation. It participates to the transformation of nitrates into proteins, it regulates and controls the opening of the stomata, maintaining the vegetative turgor of the plants.

• Induces the synthesis of more vigorous tissues;
• Allows a better balance between the vegetative and the reproductive phase;
• The size and uniformity of the fruits increases;
• Increases the productivity of plants;
• Improves the qualitative characteristics of the productions (especially for leaf crops);
• Increases the production of chlorophyll;
• Resistance to abiotic stress increases;
• Cellular permeability increases, improving the absorption capacity of the nutritive elements;