Fungicide

Fruits and vegetables are exposed to various types of microbial, viral, and fungal contaminations, toxins, pests, as well as bacteria, viruses, and chemical residues that may remain on these substances. The occurrence of pests and diseases in agricultural products annually causes significant damage to sorting and packaging. Biological fungicides, composed of metabolites with antifungal properties, are used for controlling fungi in crops. They are natural alternatives to chemical pesticides and can help increase the shelf life of agricultural products.

This product has a good effect on preventing and treating diseases and protecting against various fungi and factors of decay and rot in fruits and vegetables. This solution only affects undesirable factors and preserves the natural aroma and taste of fruits and vegetables without penetrating them. In addition to maintaining health, it promotes freshness and increases the shelf life of fruits and vegetables. This product is the quickest and easiest way to disinfect and eliminate disease-causing agents. In addition to its high disinfectant properties, it prevents the spread of contamination and eliminates bacteria, parasites, and microorganisms present in fruits and vegetables within 5 to 15 minutes. Using this product from the time of harvesting agricultural products to transfer lines, packaging, and storage locations greatly reduces fungal diseases in fruits, which leads to a significant reduction in toxins such as aflatoxin and, consequently, a significant reduction in human poisoning. It also increases export standards and is used to increase the shelf life of stored products.

The spectrum of effects of this solution includes

• Spores and biofilms

• Gram-positive and Gram-negative bacteria (aerobic and anaerobic)

• Fungi, preventing the production of aflatoxin

• Inhibiting the production of mycotoxins

• Active against mold and inactive against disease causing agents in chickpeas

• Mesophilic aerobic microorganisms

The uses of fruit and vegetable disinfectant in homes include:

• Disinfecting fruits and vegetables in sorting and packaging facilities

• Disinfecting fruits and vegetables on the farm before harvesting

• Cleaning tools such as knives and shears

• Cleaning all surfaces

• Cleaning equipment such as pipes, tanks, and filters before use

• Disinfecting greenhouses by spraying the solution throughout the greenhouse

• Disinfecting water storage tanks and irrigation systems

To consume fruits and vegetables:

1. After thoroughly washing and rinsing the fruits and vegetables, add 1 liter of the solution to 5-9 liters of water.

2. Submerge or spray the fruits and vegetables with the solution for 5 to 10 minutes.

3. After drying, package the fruits and vegetables.

To store and transport the solution:

• Keep away from direct sunlight, flames, and electric currents, as well as heat, flammable materials, amines, acidic substances, and corrosive agents.

• Store at temperatures between 5 and 25 degrees Celsius to prevent degradation.

• Store in a suitable location, both horizontally and vertically, and avoid tipping the container.

• Do not store the solution in containers that are not suitable for it.

• Concentrated solutions should only be stored in the original container and should not be transferred to other containers.

• Do not return the ready-to-use solution or concentrate to a gallon container after use.

• After each use, seal the container tightly.