Potassium Permanganate is a strong oxidant with bactericidal, disinfecting, and antiseptic properties. In recent years, vegetable farmers have used it to prevent and control vegetable diseases, achieving relatively effective results.

Potassium Permanganate can also be used for greenhouse sterilization, soil disinfection before sowing, and more. Additionally, it provides manganese and potassium, two essential nutrients for vegetables, enhancing yields and serving as both a fertilizer and a fungicide. Thus, Potassium Permanganate is a non-toxic, residue-free, and pollution-free vegetable fungicide that doubles as a fertilizer and medicine.

1. Prevention and control of sudden wilt, damping-off, downy mildew, soft rot, wilt, root rot, and viral diseases：

Before sowing, soak the seeds in warm water for a specific period, then in a diluted Potassium Permanganate. Rinse with clean water, dry in the shade, and sow. After germination, regularly spray the plants with a diluted Potassium Permanganate solution (starting with a dilute solution, then increasing concentration) for effective prevention and control, thereby reducing the incidence of disease.

2. Greenhouse sterilization:

Potassium Permanganate is added to formalin solution to produce formaldehyde vapor, which can be used to sterilize edible fungi inoculation boxes and rooms, and has a good sterilization effect.

3. Sowing soil disinfection:

Sowing soil disinfection: Prepare a diluted Potassium Permanganate solution and carefully spray it with a sprayer. After spraying, cover the soil with plastic film for a few days. Sowing with this treated soil can effectively prevent damping-off, stem rot, and sudden wilt during the seedling stage.

4. Seed disinfection:

Soaking seeds of Solanaceae vegetables such as tomatoes, eggplants, and peppers with diluted Potassium Permanganate solution can prevent and control viral diseases, early blight, anthracnose, brown spot, etc.