PEPP
Principles
The plant extract has antibacterial and antifungal effects. To protect plant tissue from bacterial and fungal infection, the plant extract is a good tool to do that because its origin of plant. It generally has low toxicity to the plant. Plant Biotechnologies found that the plant extract can only protect the plant for a limited time due to it is being taken by the plant as nutrient. Plant Biotechnologies uses one water-based component and one essential oil as mixture to protect the plant. The water-based ingredient is killing the bacteria and fungi quickly. The essential oil will float on the surface to further protect the plant. Shake well before use it.
Technical info
Plant Biotechnologies has carefully evaluated the different ingredients and prepared several types of PEPPs to better fit your usage.
Instruction of usage:
Working concentration: Suggested concentration is 20-100 ml/liter (or 20 -100 mg of powder /Liter for powder PEPP) of medium. In other words, it means 1 ml -5ml (1g to 5 grams) for 50 liter of media people usually prepare.
Preparation: One bottle of PEPP is 5ml (or 5 grams) and can be used to prepare 250 liter of media. PEPP is autoclavable and can be added as part of the media before usage.
Storage: room temperature.
Notice: Shake well before weighing into the media.
It can eliminate almost all fungal.
Tobacco: 25ml/liter -100ml/liter
Cotton: 50ml/liter -100ml/liter
Barley: 50ml/liter -100ml/liter
Tomato 25ml/liter -80ml/liter
Rice: 20ml/liter -50ml/liter
MSDS
MSDS
Certificate of Analysis
Certificate of Analysis
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PEPP is designed by Plant Biotechnologies using natural plant extracts to protect plant from bacterial, fungal without using antibiotics