Disinfection is a preventive procedure designed to kill disease-causing agents. Successful disinfection of potato storages and handling equipment will greatly reduce disease problems in potato storages. One of the popular group of products available for use in potato storage is the chlorine based disinfectants. Some of the chlorine products have special considerations to be effective as disinfectants. This article outlines those considerations.
Chlorine is a surface sterilant.
The most common chlorine-based disinfectants are sodium hypochlorite, chlorine dioxide and calcium hypochlorite. The hypochlorite containing chlorine compounds form the spore-killing active ingredient hypochlorous acid when added to water. In this case the disinfectant activity of a chlorine solution is influenced by its pH. pH is the measure of whether a solution is acidic or alkaline. This is why it is important to apply the right mix in water. At very low pH levels, odor problems and corrosion of equipment will occur.