General Information 

Active Ingredient  Copper (Cu) [EDTA]: 0.14% w/w; Iron (Fe) [DTPA]: 2.40% w/w; Manganese (Mn) [EDTA]  1.50% w/w Molybdenum (Mo): 0.12%; w/w Zinc (Zn) [EDTA]: 1.00%
Available in 
Otros paises

WELGRO® HYDROPONIC WITHOUT BORON, LIQUID MIXTURE OF MICRONUTRIENTS
SPECIAL SOLUBLE LIQUID FOR HYDROPONIC CROPS AND FERTIGATION, is a balanced solution of Iron chelate (Fe-DTPA) with chelates of Manganese (Mn-EDTA), Copper (Cu-EDTA), and Zinc (Zn-EDTA), which also contains Molybdenum.

1. Efficacy: The metal ions chelated by DTPA or EDTA do not react with other components of nutrient solutions for hydroponic crops or fertigation, allowing the metallic micronutrients to remain in solution, fully assimilable by the plants. Iron chelated with DTPA remains stable up to a pH of 7.5 in the nutrient solution, thus remaining soluble under the worst conditions found in a hydroponic growing system (in the root environment).
2. Safety: DTPA and EDTA used as chelating agents do not present any phytotoxicity issues.
3. Applications: WELGRO® HYDROPONIC WITHOUT BORON can be applied to any crop: tomatoes, peppers, eggplants, melons, cucumbers, zucchini, ornamentals, strawberries, etc. It can also be used in fertigation for fruit trees, citrus, vineyards, trellises, banana plants, beets, etc.
4. Compatibility: WELGRO® HYDROPONIC WITHOUT BORON is compatible with N-P-K fertilizers and pesticides. Do not mix directly with concentrated phosphoric, nitric, or sulfuric acid.

 Copper (Cu) [EDTA]    0.14% w/w 
 Iron (Fe) [DTPA]  2.40% w/w 
 Manganese (Mn) [EDTA]  1.50% w/w
Molybdenum (Mo) 0.12% w/w
Zinc (Zn) [EDTA] 1.00%
 pH range that ensures acceptable stability of the chelated fraction: 1.5-10.5

 

Attachments:
File File size Last modified
Download this file (EN__WELGRO HIDROPONICO sin BORO_1014_MS220.pdf)EN__WELGRO HIDROPONICO sin BORO_1014_MS220.pdf 315 kB 25/09/2024

General Information:

Comercial Química Massó, S.A.

Viladomat, 321, 5th
08029 BARCELONA, SPAIN

+34 934 952 500 / +34 934 952 502

This email address is being protected from spambots. You need JavaScript enabled to view it.

Cookie settings