h a l f b a k e r yThe leaning tower of Piezo
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Numerous studies have noted that organic foods produce more phytochemicals many of which are considered physiologically beneficial. One idea is that the phytochemicals are a response to a varied environment. Other researchers have noticed UV radiation causes variously carrots n Artemisia to produce
more pharmacologically active ingredients as a result of the plants free radical response. Thus adding some amount of hydrogen peroxide to the water of plants may also generate a free radical defense response at a variety of crops to notably increase their nutritional content. Hydrogen peroxide turns into water n oxygen, it is an FDA approved food chemical.
UV causes more pharmacologically active material to be produced
http://www.scienced...i/S1011134411002168
I read about the UV carrots at PopSci [beanangel, Dec 09 2011]
[link]
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Does UV make free radicals? I thought that was ionizing radiation that made the radicals - thus "ionizing". |
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//Does UV make free radicals?// Yes. For example, ozone production by UV involves the production of free radicals. The destruction of organic matter in sunlight, and sunburn, are also manifestations of free radical formation. |
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As to this idea, more phytochemicals does not necessarily mean healthier food. Green potatoes have more phytochemicals than non-green ones. |
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There's also the little fact that hydrogen peroxide is
useful as a wound treatment because it produces all
of it's free radicals (atomic oxygen) in such a short
time. You know, such as the moment it hits the
ground. |
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Therefore none of it would in anyway reach the
plant. |
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Hydrogen peroxide is added to hydroponic solutions, where it does persist long enough to have some effect. The supposed benefits are the oxidising of unwanted organic matter, and the increasing of oxygen availability to the plants' roots. |
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As you say, hydrogen peroxide added to soil breaks down in seconds, as soil contains abundant catalysts. |
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Hydrogen peroxide added to hydroponic water would
do two things. The "oxidizing of organic matter" is
sterilizing the water, limiting harmful bacteria in
solution. It does this away from the roots, but most
likely degrades before it reaches them, limiting
damage there. |
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The free radicals that do this very quickly then
combine into molecular oxygen, which is the
oxygenation benefit. |
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I think the roots are not damaged because the hydrogen peroxide concentration used is low. For the same reason, there would be little sterilisation (except that anaerobic organisms would be disadvantaged). It's more about maintaining an oxidising environment, so that BOD stays reasonably low, and bacterial populations can't explode (as their food supply is limited). It's not (necessarily) beneficial to maintain sterility in hydroponic solutions. |
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The roots are effectively bathed in dilute hydrogen peroxide, and some may even be taken up by the roots, but again, in concentrations too low to do any damage. Peroxides occur naturally during plant metabolism, anyway. |
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