How it works Resid HC

HOW RESID HC WORKS

Resid HC is specially developed for cereal and grain crops seeds treatment. The active ingredient in Resid HC is the exclusive species of mycorrhizal fungus Glomus iranicum var. tenuihypharum.

Due to its exclusive characteristics, Glomus iranicum var. tenuihypharum produces unique effects on the plant:

1) Fast and effective colonization of the plant

Within 24 hours, the fungus emits a germinal hypha that makes contact with the root and forms an internal hypha that penetrates, explores and begins to grow internally between the intercellular spaces.

When it grows, it goes to the root cells, penetrates the cell wall, and creates the arbusculus, the base of the mycorrhizal-forming fungus where water and nutrients are exchanged.

2) Increased water and nutrient absorption

Glomus iranicum var. tenuihypharum manages to increase the absorption of nutrients and water from the plant thanks to its incidence on root development and the amount of mycelium that the fungus develops in the soil.

3) Increased plant physiological activity

With the aim of nourishing the fungus with sugars, the plant increases its photosynthetic activity and the glucose produced is converted into starch reserves in the root, beneficial for the activation of sprouting, flowering and fruit production.

Furthermore, the symbiosis between Glomus iranicum var. tenuihypharum and the plant allows a more efficient use of water by the plant.

4)  Positive impact on the hormonal balance of the plant

After the treatment, the plant activates a greater production of hormones such as Auxin, or Gibberellin and Cytokinin during the vegetative growth and flowering and reproduction phenophases of the plant. On the other hand, abscisic acid is produced in less quantity than in an untreated plant, responding to less stress on the plant and a better development.

 

Thus, Resid HC gives rise to a greater absorption of nutrients and water by the plant, a better soil structure, an increase in biomass and an increase in the production and quality of grain and cereal crops.