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CropAid AntiFrost - Frost Protection For Farms
CropAid AntiFrost helps to protect plants from cold harm and freezing. This is because it is freeze resistant and lowers the freezing point of the plant. This characteristic gives CropAid AntiFrost the capability to assist plants against undesired effects. It also stimulates plants to produce antifreeze proteins and antifreeze aminoacids so the plants get stronger against cold and frost temporarily (15-20 days).
These characteristics are not the same for all kinds of plants. Some plants can produce some of these antifreeze proteins or all of them because of their genetic properties. Some plants can not produce any proteins or amino acids.
CropAid AntiFrost contains Thiobacillus subspecies and minerals used by these bacteriums. For this reason it is ecological and natural.
- Reduces the effects of late spring cold and early autumn cold and increases resistance of greenhouse plants such as tomatoes, peppers, aubergine, strawberry, banana and carnation to cold effects and freezing, in turn lowering the budget for heating.
- Increases resistance of citrus fruit plants, olive plants and nut-producing plants to the cold and frost. It stops olive crops from tasting bitter. As well as increasing vineyard plants and crops’ resistance against the late spring cold, reducing the financial losses of cold damage.
- Increases resistance of the plants that flower during early spring, such as apple, peach, plum, cherry, apricot to cold harm and freezing. Extends the growing season, creating a longer harvest opportunity for fresh fruit and vegetables such as potatoes, tomatoes, pepper, aubergine and french beans.
- Effect of CropAid AntiFrost can be seen in a short period of time after application. This is because the organic ingredients of AntiFrost are easily absorbed and used by plants.
- Plants are more photosynthesis capability. Leaves become thicker, stronger and healthier. These properties make plants stronger against the outside effects and illnesses. Thus plants yield more crops and/or produce more flowers.
- Increases the qualities of fruits and vegetables such as taste, odours and colours. Furthermore it lowers the pH value of soil, when applied to soil. Thiobacillus subspecies take the free N of air to the soil and the amount of pure N taken to soil is about 6-8 kg for 1000 m2
- The Thiobacillus subspecies in CropAid AntiFrost produces rusticyanin. Rusticyanin, that is absorbed very quickly by the plants, gives plants the ability to produce natural antifreeze proteins. They also help plants to absorb more minerals quicker.
- In the winter season, greenhouses which apply CropAid AntiFrost, experience a reduced need for heating. Sometimes, no heat is needed at all.