Effects of Emulsifiers and Surfactants on the Protective Values of Sodium Bicarbonate

Studies on the Control Plant Diseases by Sodium Bicarbonate Formulation (Part 1)

Abstract

Sodium bicarbonate (SBC) was found to have an inhibitory effect against citrus common green mold and cucumber powdery mildew. However, the inhibitory effect of sodium bicarbonate sometimes varied in replicated results. Examination was therefore made as to whether the protective effect of SBC could be stabilized or further increased by adding surfactants. When SBC supplemented with food additives was tested on several plant diseases, its protective effect against citrus common green mold was increased by addition of emulsifiers, soybean lecithin or glycerine, sucrose fatty acid ester, and sodium chondroithin sulphate (0.1%). The effect on cucumber powdery mildew was also increased with the addition of sodium chondroithin sulphate, glycerine fatty acid ester, or sucrose fatty acid ester. On the other hand, the protective effect of SBC against rice blast when supplemented by selected nonionics and cationics among various surfactants was increased more than when SBC alone was used with the addition of anionics (0.1%) to SBC, the effect on cucumber powdery mildew was also increased. Therefore, SBC augmented with emulsifiers of some food additives, such as soybean lecithin, glycerine fatty acid ester, sodium chondroithin sulphate or sucrose fatty acid ester, strongly inhibited citrus common green mold and cucumber powdery mildew. Furthermore, SBC to which nonionics or anionics was added had a marked protective effect against rice blast and cucumber powdery mildew, respectively.