An increase in food demand and constantly growing awareness of consumers for its importance is the cause for organic food production, that has minimum impact on the environment and minimum use of chemicals. This leads to the development and use of biostimulants, the main cause being the care for the environment and soil. Plant-based biostimulants are microorganisms that improve nutrient intake, nutrient efficiency, abiotic stress tolerance and quality of harvest when applied to plants or rhizosphere. Amino acids are one group of biostimulants already popular and widely used in vegetable production. Amino acids improve metabolism and nitrogen assimilation. Those amino acids are the main form of organic nitrogen transport and can be used directly for protein synthesis and other essential nitrogen compounds. The use of amino acid products enhance vegetative growth, macro and micronutrient absorption, nitrogen efficiency, protein concentration and also the number of amino acids stored in stem and leaves. The use of those products is an increasing amount of chlorophyll stored in leaves which means a higher rate of photosynthesis. All the effects mentioned above are increasing productivity in horticultural plants. In addition to all that, the use of amino acids can also activate defensive mechanisms inside of plants which can lead to increased abiotic stress tolerance of plants.
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