Effectively promoting recovery from transplant stress
The solution featuring an innovative product that leverages the synergy between various biostimulant matrices.
Seedling transplanting in horticulture offers several agronomic and economic advantages for the cultivation of vegetable species. However, it is a delicate stage, as seedlings are transferred to an environment with conditions significantly different from their place of origin. To overcome the resulting stress as quickly as possible, it is crucial to promote establishment—specifically, root formation. Among the various factors influencing transplant success, the application of biostimulant products represents a valuable support tool for horticulture.
Through its Research Center, Fomet launched a project several years ago to study various biostimulant matrices, aiming to provide farmers with targeted solutions to support plants throughout the different stages of the crop cycle.
Specifically, to promote rooting and recovery from transplant stress, Vigoramin® Root was developed and tested. This product contains five different biostimulant matrices, each with distinct characteristics and benefits: humic substances, Ascophyllum nodosum and Ecklonia Maxima algae, amino acids, and finally, yeast extract.
Thanks to the synergy between raw materials activated with specific humic acids, Vigoramin® Root stimulates rhizogenesis and the production of secondary roots, while the powerful antioxidant action of the polyphenols within the bioactive molecules helps overcome transplant stress.
It also supports plant nutrition and metabolic processes thanks to its complete amino acid profile. Finally, the “signaling” effects provided by small peptides promote plant development during the early stages.
For horticultural crops, Vigoramin® Root is recommended at 2–3 kg/1,000 m2 in greenhouses and 20–30 kg/ha in open fields, starting from post-transplant, with 2–4 root applications every 7–10 days. The product can also be used for pre-transplant root dipping at a dosage of 2.5 g/l.
