We have a long term project at our station into season extendeders that includes hoop houses, row covers, mulches, etc. Every company I contact is happy to provide products, not this one. I emailed them and they weren't interested. Makes me think they don't want their product under scientific scrutiny.
Bill Fleming Montana State University Western Ag Research Center 580 Quast Ln Corvallis, MT 59828 (406)961-3025 -----Original Message----- From: apple-crop@virtualorchard.net [mailto:apple-c...@virtualorchard.net] On Behalf Of Con.Traas Sent: Monday, February 01, 2010 2:21 AM To: Apple-Crop Subject: RE: Apple-Crop: FreezePruf? Hello all, I'm wondering about the differences between these two products. I note that the freezepruf contains ethylene glycol, which is the active constituent in anti-freeze, but could it have an effect at the concentrations that would end up in the plant tissue? What kind of concentration would end up in the plant tissue anyhow, given that a 2% solution of ethylene glycol is what is being sprayed? Does anyone know of these botanists who developed the product? Did they conduct efficacy trials? How did they decide on the appropriate dose rates etc? Has there been any peer-reviewed research? Con Traas The Apple Farm Cahir Ireland. -------------------------------------------------------------------------- The 'Apple-Crop' LISTSERV is sponsored by the Virtual Orchard <http://www.virtualorchard.net> and managed by Win Cowgill and Jon Clements <webmas...@virtualorchard.net>. Apple-Crop is not moderated. Therefore, the statements do not represent "official" opinions and the Virtual Orchard takes no responsibility for the content. -------------------------------------------------------------------------- The 'Apple-Crop' LISTSERV is sponsored by the Virtual Orchard <http://www.virtualorchard.net> and managed by Win Cowgill and Jon Clements <webmas...@virtualorchard.net>. Apple-Crop is not moderated. Therefore, the statements do not represent "official" opinions and the Virtual Orchard takes no responsibility for the content.
