These quaternary ammonium compounds are the active components of common janitorial sanitizers, and all the labels that I have read show them registered for food service use. When purchased in gallon or larger containers from janitorial suppliers the cost is significantly lower than the containers sporting labels including horticultural uses. I have been using these diluted with water to 2-3% of the stock solution; so far, without any loss of plants attributable to these solutions.
Questions:
With regard to plant safety, are all "quats" chemically equivalent? [This is essentially a repeat of Aaron's question.]
Does anybody know the dilution ranges that orchids, or other plants, can tolerate?
Is there an optimum dilution range to control bacteria, algae, and fungi on plants and horticultural utensils?
Are there "quats" to avoid?
Is there quality trial or experimental data on the horticultural use of "quats"? Or, are these useful by only through horticultural tradition because they seem to work/help/don't do detectable damage/etc?
Under what temperature, humidity, pH, stagnant air, or other physical condition are "quats" most effective, or should not be used?
Our local professional and academic horticulturalists get lost on these questions [but, they tend to be GroupThinkers], and the chemical companies that I have contacted are not forthcoming.
Paul
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