Quality

Quality Improvement: Key Parameters

Quality improvement primarily refers to increasing the dry matter (specific weight), flavor, texture, and shelf life of fruit, parameters supported primarily by calcium and potassium.

 Another key aspect is promoting fruit color, which enhances the marketability and indicates the proper degree of ripeness. In cereals, on the other hand, the goal is to increase protein content, which can be achieved through adequate nitrogen and sulfur nutrition.

 BELOW ARE THE RECOMMENDED PRODUCTS FOR IMPROVING QUALITY.