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Old May 22, 2017   #136
PureHarvest
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Mark, how many rows of bags do you do in a 30' wide house?
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Old May 22, 2017   #137
AKmark
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Mark, how many rows of bags do you do in a 30' wide house?
5, two plants per bag = 10 rows. Those wide aisles will fill up very fast.

I cut out a bunch of my plants a few were infected, so I cut my loss. I know what happened, and that was backed up by the pathologist. I will say this, if you trade seeds and grow in a GH, make sure you treat the seed with Sodium Triphosphate, 20 percent solution, for 15 minutes.
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Old May 22, 2017   #138
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Yikes, sorry to hear that Mark. I can't remember if I traded you seeds but I hope it wasn't from me. If so please let me know.
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Old May 23, 2017   #139
PureHarvest
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That stinks Mark.
What was the pathogen?
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Old May 23, 2017   #140
Cole_Robbie
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Yeah, I hope it wasn't me, either.

Fred Hempel has posted that he uses a hot water bath. You need an immersion cooker to maintain the water at just the right temperature. Some disease can hang out in the center of the seed, and the oxidizing agent can't get to it, but the heat will kill it, which Carolyn has posted about in more detail.

I use Oxy Clean, which converts to hydrogen peroxide upon contacting organic matter. TSP is the industry standard, but both of them are oxidizing agents.
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Old May 23, 2017   #141
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Yeah, I hope it wasn't me, either.

Fred Hempel has posted that he uses a hot water bath. You need an immersion cooker to maintain the water at just the right temperature. Some disease can hang out in the center of the seed, and the oxidizing agent can't get to it, but the heat will kill it, which Carolyn has posted about in more detail.

I use Oxy Clean, which converts to hydrogen peroxide upon contacting organic matter. TSP is the industry standard, but both of them are oxidizing agents.
Should we be taking steps to insure our saved seeds are safe to trade?. Jimbo
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Old May 23, 2017   #142
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I've been doing Liquinox and it does the job nicely.

Hope it got eradicated with the purge, and that it wasn't me

Last edited by Gerardo; May 23, 2017 at 10:06 PM.
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Old May 24, 2017   #143
Ricky Shaw
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Just saying the suspected variety might be more discreet, I'd guess a green when ripe or black.
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