Since 2019 over 75% of the citrus crops (oranges 75% and grapefruit 85%) has been lost due to an
infectious bacterium called huanglongbing (HLB) commonly known as “citrus greening”. Leaves of newly affected trees developed blotchy mottle appearance and the fruit is of no value-it has limited use in juicing operation. As of today, there has not being a commercially available solution to this problem except removing trees and re- planting several seasons later.
In 2015 to now, Jenfitch, Inc. (Walnut Creek, CA) has been working with GreenAgri Solutions, LLC (Springhill, FL) to develop a treatment for “citrus greening” that was recently registered with EPA (2020) and USDA Organic certified (2021). GreenAgri Solutions, LLC started testing in central Florida by treating one tree with a new oxidant developed from a mineral oxychloride formulation. They sprayed the leaves and watered the roots with a mineral oxychloride solution that generated an oxidized water having an ORP (oxidation-reduction potential) greater than +700 mV. They removed all the infected leaves. After a week, they started seeing a new “flush” on the infected tree. Then they expanded the test site to 20 trees. After 60 days of irrigating and spraying the trees with a +700 mV solution of the mineral oxychloride solution, all the trees in the test started to develop marketable fruit. The trial is now in its fourth year and has been expanded to two acres (one acre is the control site and the second acre is the treated site). Below is the initial study data:
Mineral oxychloride technology is a source of oxygen energy that is effective against 99.99% of all
bacteria and viruses. Mineral oxychloride chemistry generates oxidative energy that is related to “reactive oxygen species – ROS” and it can be measured in millivolts using an ORP meter. Mineral oxychloride generates a high concentration of hydroxyl radical ions and other oxygen species that kill microorganisms in less than 10 seconds. In a study conducted at UC Davis-Post Harvest Dept, they concurred that raising the ORP to +700 mV inactivated E. coli, Salmonella, and Listeria in less than 10 seconds. In the Chart No. 1, we compare the electrochemical potential of each oxidizer.
Studies after studies have agreed that finding a low-cost method of raising the oxidative energy of water can lower the impact of microorganisms in agriculture. Chart No. 2 indicates that raising the ORP level inactivate microorganisms (measured as colony forming
unit-CFU). What Chart No. 2 does not explain is how quickly the entire reaction occurs. Mineral oxychloride offers a residual than can be measured using ORP and can be used a method to insure proper control.
For more information about our studies using mineral oxychloride technology please contact us at charles@jenfitch.com or www. Jenfitch.com or call 925-289-3559.
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