Potassium permanganate (KMnO4) is a strong oxidant with the appearance of red-purple rhombic granular or acicular crystal, metallic luster, relative density of 2.703, dissolved in water into a deep purplish red solution. Reduced to Mn2+ in acidic medium, reduced to manganese dioxide in alkaline or neutral medium, and the action of Mn2+ to form manganese dioxide, the reaction process is released oxygen. Potassium permanganate is widely used, here we will focus on the role and usage of potassium permanganate in fruit and vegetable cultivation.

Potassium permanganate has two main functions in fruit and vegetable planting: 1, disinfection and sterilization. 2. Fertilization of crops, among which sterilization is its main function. The following methods are used in fruit and vegetable planting:1, immersion: seeds disinfection

Before sowing, dilute potassium permanganate 800 times with warm water, pour into the seeds, soak for about 3 hours to remove. It has a good prevention and cure effect to the fruit and vegetable blight and cataplexy.

2. Seedling spraying

The potassium permanganate was diluted 1000 times with warm water and sprayed on fruit and vegetable seedlings.

3. Root irrigation

When fruit and vegetable appear root rot disease, dilute potassium permanganate 1500 times with warm water, infuse plant root soil, once a week, successive 3 times, the effect is very obvious. For common fruits and vegetables such as: tomatoes, peppers, melons (pumpkin, watermelon, cucumber, etc.), grapes, pomegranates, oranges, bananas and so on have very good effect.

4. Greenhouse disinfection

After the plant is finished branch or clear shed, the potassium permanganate that diluted 800 times is sprayed on the pillar and wall of big shed, can be opposite big shed disinfection, reduce the disease probability of plant effectively.