I heard about using this the last week of flowering. Do you know the contents of it?
It has something called Cytokinin in it, which is the active ingredient.
Cytokinins (CK) are a class of
plant growth substances (
plant hormones) active in promoting
cell division, and are also involved in
cell growth,
differentiation, and other
physiological processes. Their effects were first discovered through the use of coconut milk in the 1940s by a scientist at the University of Wisconsin-Madison named Folke Skoog.
There are two kinds of cytokinins, adenine-type cytokinins including
kinetin,
zeatin and
6-Benzylaminopurine and phenylurea-type cytokinins like
diphenylurea. There is no evidence that any phenylurea cytokinins occur naturally in plant tissues.
[1] Adenine-type cytokinins are synthesised in stems, leaves and roots, but the root is the major site, furthermore
cambium and possibly all actively dividing tissues are responsible for the synthesis of this group of plant hormones.
[2]
Cytokinin is involved in both local and long distance signalling; as a long distance signal CK shares the same transport systems used by the plant for moving purines and nucleosides.
[3]
Cytokinins are involved in many plant processes, including cell division, shoot and root morphogenesis,
chloroplast maturation, cell enlargement, auxiliary bud release and senescence.
[4] The ratio of auxin to cytokinin is crucial during cell division and the differentiation of plant tissues and auxin is known to regulate the biosynthesis of cytokinin.
All I know is it makes a difference. Will have to see if it effects the flavor, which was my concern about whether or not to use it in the first place.
