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Harmless Chlorine Dioxide Water Purification Tablets No Residue For Vegetables

Categories Chlorine Dioxide Disinfectant
Brand Name: SDS
Model Number: SDS S074
Certification: CE,ISO,MSDS
Place of Origin: GUANGZHOU CHINA
MOQ: 100KG
Price: USD 1.2~1.5 BARREL
Payment Terms: T/T, Western Union
Supply Ability: 20 TONS BARREL 3~5 DAYS
Delivery Time: 3~8 DAYS
Packaging Details: CARTON OR PALLET
Subject: Water purification tablets for vegetables
Features: Non-toxic, harmless and no residue
Standard: 100 pcs/bottel
Dosage form: Tablet
Employ: remove pesticide residues, bleach
Using: Special for vegetables
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    Harmless Chlorine Dioxide Water Purification Tablets No Residue For Vegetables

    Water purification tablets Chlorine Dioxide Tablets Special for vegetables

    The oxidizing power of chlorine dioxide is 2.63 times that of chlorine gas. A large number of experiments at home and abroad have proved that chlorine dioxide has unique functions such as sterilization, disinfection, bleaching and deodorization. Stable chlorine dioxide is a non-toxic, tasteless, odorless, non-corrosive transparent aqueous solution, non-volatile, non-flammable, stable at 5~59 °C, and not easy to decompose. The shelf life is longer, generally up to two years. Stable chlorine dioxide has a strong effect of killing microorganisms, but it basically does not damage the structure of higher animal cells during use. Stable chlorine dioxide also has a good killing effect on pathogenic microorganisms in water. For example, it has a good killing effect on viruses, spores, etc.

    Chlorine dioxide is used for closed disinfection of greenhouses, which can effectively kill bacteria, viruses and bacterial spores. Foliar spraying has a strong therapeutic effect on fruit mold, yellow mold, Alternaria, Aspergillus, brown spot, piercing disease, leaf shrinkage, etc. of vegetables. Irrigation with water is used for soil disinfection, which can prevent and treat vegetable root rot, etc., and there is no residual toxic substances. The Tianjin Institute of Agricultural Resources and Environment conducted experiments on cucumbers and celery that were more than 10 years old in sheds from 2005 to 2006. The results showed that with 50-100 mg/kg chlorine dioxide solution, the diseased seedling rate of cucumbers was 14%-19 %, 39%-43% lower than the clear water control, comparable to the efficacy of thiophanate-methyl and Chongjunqing, and 13.5%-15.8% higher than the clear water control. The yield is about 5% higher than that of the other two agents. The celery test showed that with 100-150 mg/kg chlorine dioxide solution, the incidence rate was 8%, the clear water control was 30%, the seedling deficiency rate was 0, and the control was 16%. The incidence rate of chlorine dioxide treatment The rate of seedling deficiency and seedling deficiency was 73.3% and 100% lower than that of the clear water control, respectively. Compared with the control, the chlorine dioxide treatment increased the yield by 14.4%-19.2%, and the difference was very significant.

    In addition, personnel protection is also very important during the epidemic, reducing gathering operations. Planters should wear masks when inspecting vegetable insect-proof nets, and regularly disinfect the surface of insect-proof nets because vegetable insect-proof nets are made of polyethylene materials, which have With strong corrosion resistance, the operator can safely dilute the disinfectant in proportion to disinfect it, and it will not affect the service life of the insect net.



    Application examples of fruit and vegetable preservation

    1. Tomatoes are kept fresh. Tomatoes are juicy fruit vegetables with a water content of 94%-97%. Rich in vitamins A and C.

    To keep tomatoes fresh, it is necessary to first prevent the occurrence of spoilage bacteria in water; secondly, to prevent enzyme oxidation; then to inhibit water emission; finally, to control amino acid oxidation in the fruit. Therefore, stabilized chlorine dioxide should be selected that can generate chlorine dioxide gas concentration up to .10000ppm, and the gas generation capacity is maintained at a moderate level, which can be used for about one month. For use, place a 5-gram non-woven pouch of the preparation in the lid of the corrugated carton containing 20 kg of tomatoes. As a result, the occurrence of bacteria is prevented, ethylene gas is suppressed, and thus fermentation and aging are prevented.

    2. Cucumbers are kept fresh. Ingredients: 96% water, sugar

    Quality 2%. In addition, it also contains pectin and polysaccharides. When the cucumber encounters a gas barrier and the carbon dioxide reaches more than 100%, the tissue is broken. Even at low temperature, it is easy to emit water violently, and it is easy to suffer from low temperature damage and tissue damage at 7 °C. It can be seen that the preservation of cucumbers must first inhibit the emission of water, and then inhibit the occurrence of ethylene gas, and must also prevent the activities of water-system spoilage bacteria. In order to meet these requirements, the gas concentration is 10000ppm, the overall gas production capacity is strong in the initial stage and slightly weak in the later stage, and the average level of stable chlorine dioxide is used as the preservative. Lasts about a month. The specific preservation method is the same as that of tomatoes.

    3. Chives are kept fresh. Chives are smelly vegetables.

    Leeks are fragile at low temperatures and are extremely sensitive to temperature changes. Frostbite occurs in tissues below 5 ℃, and the respiration is intensified. Therefore, the most important thing when preserving freshness is to inhibit the emission of water; the second is to control the production of excessive gas; and then the production of ethylene is inhibited. Finally, water system spoilage bacteria need to be prevented.

    The fresh-keeping test used four domestic leeks in Japan, and the combination of nitrogen-filling, pre-cooling and stabilizing chlorine dioxide was used to compare the effects. After 18 days of testing, the result is that the commercial value of leeks filled with nitrogen and pre-cooled for freshness has dropped to zero, especially the leaf tips are scorched and the roots are melted. Fresh-keeping with stabilized chlorine dioxide still maintains the complete commercial value, no scorch at the tip of the leaf, and no melting of the root. Especially for soft vegetables, it is necessary to take fresh-keeping methods to prevent water loss and ensure that the leaves and roots are intact.


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