A NEW way to provide a cleaner way of irrigating and cleaning crops will be highlighted at an upcoming horticultural meeting in Fife.

Fine bubble technology can help fresh fruit and vegetable growers ensure their crops are free from microbes which can cause issues in crops. Chemical engineer, Dean Burfoot, will tell attendees at a free antimicrobial workshop organised by AHDB Horticulture at the Vine Conference Centre, in Dunfermline, on either February 15 or 16.

The technology was first studied as a means of reducing the amount of water used in cleaning through the addition of air as adding tiny bubbles causes a natural scrubbing action as they move around.

However, at the workshop, Mr Burfoot will stress the bubbles’ ability to reduce the volume of microbes found on fresh produce, potentially reducing the use of chemical disinfectants needed to keep them clean.

Growers make concerted efforts to ensure their produce is free of contaminants which could damage human health and this often involves using disinfectants, called biocides, to kill off micro-organisms in irrigation and produce wash waters and to disinfect equipment and surfaces.

Biocides kill bacteria such as e-coli 0517 before produce is sold, however chlorine-based biocides can lead to chemical compounds being left on produce.

Mr Burfoot added: “Bubble technology has been used in Japan for a number of years and is just beginning to catch on here. Washing surfaces or produce using water with fine bubbles destroys 90% more micro-organisms than using water alone.

"Creating bubbles in water can also disinfect the water itself as the agitation produces free radicals which act as cleaners. The technology has also been seen to improve plant growth and this is thought to be due to increasing the oxygen and nitrogen content of the water.”

As well as being effective, the fine bubble technology is also relatively cheap. Growers can purchase specially designed nozzles and combine them with existing kit to aerate their water supply.

This comes against a background of an increasing need to ensure that primary production practices do not leave residue on fresh produce. Maximum residue levels for chlorate were proposed by the European Commission in November, 2015, these are available on the AHDB Horticulture website.

* The workshop will take place on February 15 or 16, dependent on registration numbers. Delegates who can attend either day should register for both days, contact horticulture.ahdb.org.uk/events to register an interest by February 6.