@haole -- it's been a few years since I read that whole paper, but I don't recall any mention of orchids, this was solely focused on tomato high tunnel growing, conditions, diseases, prevention and protocol IIRC. What really caught my attention was discussion of the tobamoviruses (? did I spell that correctly?) and the action of milk on those viruses, and how it should be used to help prevent spread.
Let me go through it again. Edit: No, this is an ag handout paper, there is no abstract.
http://www.ct.gov/caes/lib/caes/pdi...h_tunnel_tomato_diseases_11-03-09_handout.pdf
It is *very* interesting to read that simple NaOH can inactivate any virus. For folks who don't make soap at home, it's simple lye, which can be made from wood ashes.
Please refer to the post I've linked immediately below.
Persn'l note:
https://www.thcfarmer.com/community...-and-runted-plants.63709/page-29#post-1584752
From another paper I linked in the post above:
"
Sanitation
Proper sanitation is critical in the greenhouse or high tunnel environment. Weeds, which may harbor insect pests and some pathogens, and also reduce air movement, should be removed from inside and outside the structure. Diseased tissue should be removed and disposed of. Cull piles are a source of inoculum and waste tissue should be composted or buried. If composting, choose a composting process that facilitates rapid decomposition and maintains the necessary high temperatures throughout the pile – preferably an active process in which the pile is turned frequently. The composting cull pile should be located as far away from the greenhouse or high tunnel as possible.
Surfaces should be cleaned thoroughly after each crop, and tools should be cleaned regularly. Workers should wash hands often – at least at the end of each row – to minimize spread of pathogens, particularly Botrytis grey mold, bacterial canker, TMV, PepMV and TCDVd. In some operations, workers wear gloves that can be regularly dipped into a sanitizing agent. Tomato greenhouse operations routinely use disinfectant-filled footbaths to prevent movement of pathogens on boots and shoes into the greenhouse. Pruning tools and knives are available that dispense a disinfectant solution during cutting and pruning operations, significantly reducing the risk of disease spread. There are a number of disinfectants/sanitizers permitted for use on organic farms. For more information, see the eOrganic articles
Approved Chemicals for Use in Organic Postharvest Systems and
Can I Use This Input on my Organic Farm?. Unfortunately, there are few independent studies available to guide the selection of a disinfectant or sanitizer for organic food crop production.
Workers who smoke should dip their hands into whole milk, followed by thorough washing in hot soapy water to inactivate tobacco mosaic virus, which may infect tomatoes. Workers should wear coveralls that are laundered often and stored in a smoke-free facility."
How many times do you have to spray milk? I think the smell of sour milk in the g room would be unbareable :drunk2:
It's not spraying milk, it's making a milk solution to wash your hands and tools with, kind of like how you'd use Physan 20 for disinfection purposes. I don't recall the ratio.