Add Your Heading Text HereOzone disinfection of vegetables
Ozone disinfection of vegetables is different from general fungicides for vegetables. The general fungicide is a progressive and cumulative bactericidal effect, and the bactericidal effect of ozone is rapid. When the concentration exceeds a certain threshold, the disinfection and sterilization can be completed in an instant.
It is with this powerful and rapid oxidizing power that ozone can kill insects and microorganisms. It is generally believed that the insecticidal mechanism of ozone is that when the pests inhale ozone, the strong oxidation of ozone destroys their respiratory and circulatory systems, causing them to suffocate and die as to the mechanism of ozone sterilization. It is generally believed that ozone acts first on microorganisms such as fungi and bacteria. The cell membrane damages the cell membrane and continues to infiltrate into the membrane tissue, reacting with various components in the cell, producing irreversible changes, leading to metabolic disorders and inhibiting its growth until cell death.
Ozone is a broad-spectrum, high-efficiency, fast-acting fungicide. The ozone disinfection machine can quickly kill various pathogens, viruses and microorganisms that cause human and animal diseases, and it also has a strong degradation effect on pesticides and organic poisons. Ozone disinfection of vegetables in vegetable greenhouses or greenhouses (since the ozone density is higher than the air density, the suspended ozone generator can usually be installed above the pedestrian channel 1.5-2 m above the ground), using air as the raw material and passing the high pressure. High frequency produces high concentration of ozone. In just ten minutes, the greenhouse can be filled with ozone with sufficient insecticidal concentration, and even penetrate into the roots of plants to kill pests and germs, so that greenhouses and greenhouse vegetables do not use or use less pesticides. In the case of the prevention and control of pests and diseases, it provides another new technology for green food production. After completing its bactericidal disinfection mission, ozone is reduced to oxygen after about half an hour, which can also promote plant growth. The ozone in the shed is carried out at night, unmanned, fully enclosed and under high humidity conditions to ensure personnel safety and to maintain sufficient ozone concentration after disinfection. Open the doors and windows to ventilate.
The bactericidal effect of ozone disinfection of vegetables is related to the ozone generator’s own model, ozone concentration, indoor temperature and humidity, light, fertilizer and water management, crop varieties and other factors. Therefore, the use of ozone can be based on the type of vegetables, growth period, pests and diseases. Severity and the characteristics of the climate are appropriately adjusted. Studies have shown that the increase in humidity and the decrease in temperature can enhance the disinfection of ozone. Under high humidity, the microbial cell membrane becomes thinner and easily destroyed by ozone, which can exert better control effects. The ambient humidity of ozone application should be above 60%, and the higher the humidity, the better the sterilization effect.
According to reports, ozone can effectively prevent the mildew of tomatoes, melons and cucumbers in greenhouses, and can remove mold, aphids and aphids from eggplants, mushroom heads, potted plants, etc., and promote plant growth. Soak seeds in ozone water for seed disinfection.
In recent years, the use of ozone disinfection of vegetables has been carried out in greenhouses to test and demonstrate the use of ozone to control greenhouse pests and diseases in greenhouses, and achieved good results.