Insecticidal Effects of Plasma Treated Water

Abstract

The efficacy of plasma-treated tap water (PTW) for the possible treatment of a mealybug (Planococcus citri) infestation was studied under laboratory conditions. Mealybugs growing on Nerium oleander have been treated using PTW after being transferred to Petri dishes, thus avoiding possible buffering effects that might occur in an in-situ study. When treating tap water with a dielectric barrier discharge for several minutes (1, 3, 5 and 10 min) a distinct acidification of the water can be determined, resulting in a pH value of 1.8 after 10 min treatment. The efficacies of the treated tap water samples were compared to the efficacies achieved using classically acidified water. The classical acidification of tap water was carried out using nitric acid and hydrochloric acid to see any possible influences of the salt of the acid in question. The application of PTW revealed high mortality rates of approx. 90% after an observation period of 24 h. PTW appears promising for the treatment of smaller plant stock and commodities as produced by small scale farmers or in greenhouses as an environmentally friendly substitute or supplement to conventional pesticides.

Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality

“…Sterile distilled water (SDW), deionized water (DIW), reverse osmosis water (ROW), and tap water (TW) were used to produce PAW reported in several studies, particularly in microbial inactivation (Lin et al., 2019; Royintarat, Seesuriyachan, Boonyawan, Choi, & Wattanutchariya, 2019; ten Bosch, Köhler, Ortmann, Wieneke, & Viöl, 2017). However, SDW and DIW are the most frequently used and have shown optimal efficacy for microbial deactivation in several in vitro studies (Royintarat et al., 2019; Tian et al., 2015; Traylor et al., 2011; Vlad, Martin, Toth, Papp, & Anghel, 2019; Xiang et al., 2018; Q. Zhang et al., 2013) as well as a study on food treatments (Choi et al., 2019; Gavahian & Khaneghah, 2019; Kang et al., 2019; Ma et al., 2016; Xiang, Wang, et al., 2019; Zhai, Liu, Xiang, Lyu, & Shen, 2019).…”

“…The use of TW was initially observed by ten Bosch et al. (2017) who demonstrated the efficacy of this treatment on the deactivation of mealybugs (Planococcus citri) and found high mortality rates of approximately 90% after an observation period of 24 hr. However, this was an in vitro study requiring a further study using TW as a food treatment.…”

“…Both power and activation time are associated with the physicochemical properties of PAW, including pH, ORP, electrical conductivity (EC), ROS, and RNS (Choi et al., 2019; J. Guo et al., 2017; Kojtari et al., 2013; Laurita, Barbieri, Gherardi, Colombo, & Lukes, 2015; Lin et al., 2019; Ma et al., 2015; Royintarat et al., 2019; ten Bosch et al., 2017; Tian et al., 2015; Vlad et al., 2019; Xiang et al., 2018; Zhai et al., 2019; Zhou et al., 2018), which affect microorganism inactivation in foods (Choi et al., 2019; J. Guo et al., 2017; Lin et al., 2019; Ma et al., 2015; Zhai et al., 2019). In particular, higher power and longer activation generate a higher ORP and cause lower pH values for PAW, which results in significant and higher antibacterial activity (Lin et al., 2019; Vaka et al., 2019).…”

“…This study showed that PAW activated by pulsed electrical discharge plasma inactivated E. coli and Ulocladium chartarum . Later, other studies successfully demonstrated the use of PAW for the inactivation of pathogenic microorganisms, including S. aureus (Kamgang‐Youbi et al., 2009; Royintarat et al., 2019; Shen et al., 2016; Tian et al., 2015; Vlad et al., 2019; Xiang, Kang, et al., 2019; Q. Zhang et al., 2013), E. coli (Kojtari et al., 2013; Royintarat et al., 2019; Traylor et al., 2011; Xiang, Kang, et al., 2019; Xiang, Wang, et al., 2019; Zhou et al., 2018), Pseudomonas deceptionensis (Xiang et al., 2018), Leuconostoc mesenteroides (Kamgang‐Youbi et al., 2009), Hafnia alvei (Kamgang‐Youbi et al., 2009; Naïtali, Kamgang‐Youbi, Herry, Bellon‐Fontaine, & Brisset, 2010), Saccharomyces cerevisiae (Kamgang‐Youbi et al., 2009), and the mealybug (Planococcus citri ; ten Bosch et al., 2017). PAW efficiency in the inactivation of these microorganisms depended on the following process parameters: exposure time, reactive species composition, organic matter, microbial strain, and target surface (Attri et al., 2015; Perinban et al., 2019; Vlad et al., 2019; Xiang, Kang, et al., 2019; Y. M. Zhao et al., 2020).…”

System electro-neutralizer of agrochemicals contained in food and water samples through electrons trap

“…Diverse scientific evidences were related in this work, proving that the accumulation of energy of any kind always provides varied physical and chemical reactions and logically that many of these reactions are not yet fully understood and dominated (Niva et al, 2016;Nunes & Espíndola, 2012;Quyen et al, 2017;Santos et al, 2011;Sarantópoulos et al, 2017;Serway & Jewett, 2014;Souza, 2010;Ten Bosch et al, 2017;Vieira et al, 2002;Xijun et al, 2012). This empirical database provides a dynamic curiosity for future studies, which may lead to revelations not yet well understood, for example: electrostatic accumulation does not provide significant damage to protein denaturation; however it significantly degrade the acids and alkalis conditions in this medium.…”