A-103 fruit coloring and sweetening microbial agent uses 5-ALA producing Bacillus strains to improve photosynthesis, natural coloring, sugar accumulation, flavor, uniform ripening and storage quality.
| Код продукта | A-103 |
|---|---|
| Название продукта | Fruit Coloring and Sweetening Microbial Agent |
| Состав | High-yield 5-ALA Bacillus subtilis, Bacillus velezensis and their metabolites, rich in bio-sourced astaxanthin |
| Жизнеспособный подсчет бактерий | ≥2 x10⁹ CFU/g |
| Форма дозировки | Порошок |
| Спецификация | 100g/bag, 40 bags/barrel |
| Основная эффективность |
|
| Применимые объекты | All fruit and vegetable crops Apple Strawberry Cherry Tomato Grape Peach |
| Инструкции по использованию | Foliar spray at color turning stage, dilute 300–500x, 1–2 times. Re-spray if rain within 24h; no mixing with fungicides. |
This product is refined through a dual-strain synergistic deep fermentation process using proprietary high-yield 5-aminolevulinic acid (5-ALA) producing strains, including Bacillus subtilis and Bacillus velezensis.
5-ALA is a key precursor for the synthesis of porphyrin compounds such as chlorophyll and heme in plants.
When sprayed during the fruit coloring stage, the live bacteria and their metabolites are rapidly absorbed and continuously provide highly active 5-ALA, thereby helping to:
The product quickly activates the fruit coloring mechanism, promotes uniform, vivid and deep coloration, and significantly improves the commercial appearance of fruit.
It comprehensively increases internal quality indicators such as soluble solids, sugar content, free amino acids and vitamins. It also improves fruit shape and promotes the release of aromatic compounds, achieving a combined flavor upgrade with higher sweetness, richer aroma and better overall quality.
The product accelerates the fruit ripening process, helping crops enter the market earlier and capture premium selling windows. At the same time, it enhances fruit firmness and cellular vitality, reduces post-harvest water loss and disease risk, and effectively extends shelf life and storage time.
The product is produced entirely through microbial fermentation and contains no chemically synthesized hormones. It aligns with green and ecological cultivation practices.
It is suitable for quality management during the coloring stage of various fruit and vegetable crops, including apple, strawberry, cherry, tomato, grape, peach, citrus and pepper.
Best Application Timing:
Start application when the fruit enters the early coloring stage, when approximately 5%–10% of the fruit surface has begun to color.
Recommended Dilution Ratio:
Dilute 300–500 times, equivalent to mixing 100 g of product with 30–50 kg of water.
Application Method:
Apply evenly by foliar spraying. Ensure thorough coverage, with leaves fully wetted but not dripping. Fruit surface spraying may also be applied as appropriate.
Application Frequency:
It is recommended to spray twice continuously during the coloring stage, with an interval of 7–10 days, for more stable and pronounced results.
Avoid mixing with fungicides, copper-based products or similar formulations. Apply separately with an interval of more than 5–7 days.
If rainfall occurs within 24 hours after spraying, re-application is recommended.
Storage Conditions:
Store in a cool, dry and well-ventilated place. Avoid storing together with toxic or harmful substances. Shelf life: 12 months.
Location:
Pengxiang Picking Garden, Daolang Town, Tai’an, Shandong Province
Results:
Compared with the control group, peach trees sprayed with Meitiantian microbial agent, especially those sprayed twice, showed significantly faster fruit coloring. The colored area was larger, the fruit color became deeper red, and the ripening period was noticeably advanced.
Testing showed that fruit sugar content increased by 1–2° Brix, and the fruit flavor improved significantly.
Location:
Xujiazhuang Tomato Base, Culai Town, Tai’an, Shandong Province
Results:
Tomatoes sprayed with Meitiantian microbial agent produced significantly more ripe fruit than both the competing product group and the water control group. The fruit color was bright and vivid, and market readiness was advanced by 3–7 days.
The first harvest already generated increased income, and the input-output ratio per mu was significantly higher than that of competing products with less noticeable effects.
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Они улучшают здоровье кишечника, повышают иммунитет, уменьшают количество антибиотиков и повышают эффективность размножения.
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