Green Chemistry in Protected Horticulture: The Use of Peroxyacetic Acid as a Sustainable Strategy

International Journal of Molecular Sciences

Gilda Carrasco¹ 

[1] Departamento de Horticultura. Facultad de Ciencias Agrarias, Universidad de Talca, Chile

关键词: green chemistry;    phytotoxicity;    horticulture;    peracetic acid;    postharvest life;    food industry;   

DOI  :  10.3390/ijms11051999

来源: mdpi

【 摘 要 】

Global reduction of chemical deposition into the environment is necessary. In protected horticulture, different strategies with biodegradable products are used to control pathogens. This review presents the available tools, especially for the management of protected horticultural species, including vegetables and ornamental plants. An analysis of the potential for degradable products that control pathogens and also encourage other productive factors, such as oxygen in the root system, is presented. Biosecurity in fertigation management of protected horticulture is conducted by using peroxyacetic acid mixtures that serve three basic principles: first, the manufacture of these products does not involve polluting processes; second, they have the same function as other chemicals, and third, after use and management there is no toxic residue left in the environment. The sustainability of protected horticulture depends on the development and introduction of technologies for implementation in the field.

【 授权许可】

CC BY   
© 2010 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.