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Entry Date
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Location
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Tuesday, March 12, 2024
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Vineman
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Eugene,OR
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Entry 12 of 207 |
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I’ve done some “internet research” & found a University of Michigan report which provides an understandable explanation of how “mustard fumigation” works: “the process works as so: when plant cells are damaged such as by chopping, glucose plates are released and come in contact with an enzyme (myrosinase). In the presence of water, the reaction produces the natural gas isothiocyanate (ITC). ITC is responsible for the suppressive effects of the practice.”
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