Classification of fungicides based on method of application
1. Seed protectants:Ex. Captan, thiram, carbendazim, carboxin.
2. Soil fungicides (preplant):
Ex. Bordeaux mixture, copper oxy chloride, Chloropicrin, Formaldehyde, Vapam.
3. Soil fungicides:
Ex. Bordeaux mixture, copper oxy chloride, Captan, PCNB, thiram.
4. Foliage and blossom:
Ex. Capton, ferbam, zineb, mancozeb, chlorothalonil.
5. Fruit protectants:
Ex. Captan, maneb, carbendazim, mancozeb.
6. Eradicants:
Ex. Lime sulphur.
7. Tree wound dressers:
Ex. Boreaux paste, chaubattia paste
Methods of preservation
1. Preservation by high temperature:Asepsis: Absence of infection; keeping out of micro-organism.
Filtration: Removal of micro-organism.
2. Pasteurization:
Heating of fruits juices at 85-90 °C for 30 minutes.
It kills only harmful microbes.
3. Sterilization:
Heat sterilization is the most effective process of food preservation.
Heating of fruits and vegetables
>100 °C for 30 minutes.
It kills both beneficial and harmful bacteria. Commonly used for canning of vegetables.
4. Preservation by low temperature:
Cellar storage-15 °C
Refrigeration or chilling method: 0-5 °C.
Freezing method: -18°C. to -40°C.
