Hydroponics, simply put, is a method of growing plants using mineral nutrient solutions, in water, without soil. Hydroponics is being used extensively all over the world. It is used in countries where the climate prohibits or limits growth, where the soil is too poor to support large-scale production, and in countries where once fertile soil has been abused and over farmed. The downside to hydroponics is that variables must be strictly controlled and maintaining the correct balance is tenuous and labor intensive. Many measures and expenses go into ensuring that the balance is not disturbed once it is achieved. Unfortunately, without soil as a buffer, any failure in the hydroponic system leads to rapid plant death.
As the implementation of retail hydroponic gardens increases, the decision to generate and use ozone in a hydroponics setting may be one of the most natural choices a grower could make. Ozone is a highly reactive form of oxygen, consisting of three oxygen atoms (O3) and is a safe and powerful oxidant/disinfectant that, while reacting with targeted organic matter or microorganisms, quickly decomposes back to regular oxygen (O2). Ozone’s natural properties make it an intense, thorough and non-chemical way to destroy odor, mold, mildew, bacteria, algae, yeast, fungus, pollen and hydrocarbons within the hydroponics environment without leaving harmful residues behind. Controlled ozone in the grow space can also kill spiders and mites. The end result is the complete elimination of all bacteria that ozone encounters, both airborne and surface. Microorganisms can never become resistant to ozone and no residue is ever left on the plants or surfaces. This makes the use of ozone as an antimicrobial agent particularly well suited to the food industry.