Larrea®Citric compounds react chemically with the sensory systems of enzymes located in the cell wall of microorganisms, in the mycelium and in the fruiting bodies of fungi, rendering them catalytically inactive through chemical and morphological denaturation. This measure blocks the fit between the enzymes and the substrate, causing the inhibition of all biochemical reactions dependent on these enzymes. This inhibition results in the blockage of the synthesis of vital substances in the cell wall, its rupture and subsequent plasmolysis; it also affects mitochondrial electron transport.

Ways of use:
Shake the product before use. Break the container seal, turn the cap counterclockwise. Adjust the water pH to a range of 6.0 to 6.5. Pour the required amount of product directly into the container with a sufficient amount of water, always adding it first to the other ingredients in the mixture. Constant agitation is recommended to ensure a homogeneous mixture. Ensure that the droplet size and spray pressure allow for good coverage. It can be applied during flowering and fruiting. The amount of water used will depend on the calibration based on the crop to be sprayed.