Water Penetration and Holding Capacity for Stone Fruits
Water penetration and holding capacity are dependent on soil structure and aggregate stability which allows for water to enter the soil and for the pores of the soil to retain that water. Heavily reliant on water and nutrients for fruit and sugar development, stone fruits benefit tremendously from the strong soil structure that can drive quality and yield.
The four-species consortium of symbiotic, arbuscular mycorrhizal fungi (AMF) in MycoApply® aids the columnal (vertical) formation of the soil structure which allows water to penetrate deeper into the soil profile as well as promoting pore development that helps retain water until it is absorbed by the plant. Studies also show that mycorrhizae expand root surface area by up to 50x, dramatically expanding the active root zone and allowing the hyphae to absorb water and nutrients the plant root would not otherwise access.