Perfect! I now have all the information I need to provide a comprehensive answer about improving red coloration in tomatoes.
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To enhance red coloration in your tomatoes, you need to understand that the intensity of the red color depends on anthocyanin accumulation in skin cells. High temperatures, water stress, and nutritional imbalances can degrade these pigments and reduce coloration.
**THE SPECIFIC SOLUTION: COLORADO**
COLORADO is a biostimulant specifically designed to enhance red fruit coloration. It contains natural oligosaccharides and 5% Glycine-Betaine that:
- Prevent high temperatures from degrading anthocyanins
- Increase cell osmotic potential, maintaining high water content even under heat stress
- Stimulate PAL enzyme (phenylalanine ammonia-lyase) involved in anthocyanin synthesis
- Inhibit the greening action of gibberellins
**APPLICATION PROTOCOL:**
For tomatoes, apply **2-2.5 kg/ha of COLORADO + 2 l/ha of DECIDE** during these key phases:
1. **5-7 days before color change/fruit ripening** - to stimulate uniform coloration
2. **At fruit maturation stages** - especially during hot periods (when night temperatures exceed 22°C)
3. **Before harvest** - 30 and 15 days prior for varieties harvested red
**COMPLEMENTARY STRATEGY:**
To maximize results, combine with proper potassium nutrition:
- **Fertigation**: 30 kg/ha Potassium Nitrate at color change
- **Foliar**: 10 l/ha CAMAS + 2 l/ha DECIDE for better consistency and quality
**PROVEN EFFICACY:**
Field trials on Fuji apples showed COLORADO treated fruits had:
- **28% reduction** in poorly colored fruits (0-25% coloration class: from 20% to 9%)
- **41% increase** in highly colored fruits (75-100% coloration class: from 17% to 24%)
- More uniform and intense red coloration across all fruit classes
This means you'll harvest more marketable red tomatoes with fewer passes, improving both quality and profitability.