Customization: | Available |
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CAS No.: | 239110-15-7, 131807-57-3 |
Formula: | C14H8Cl3F3N2O, C22H18N2O4 |
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For liquid: | 200LTR/drum, 20L/drum, 1L/bottle, 500ml/bottle, 250ml/bottle, 100ml/bottle. |
For solid: | 25 kg/drum, 25kg/bag, 1kg/bag or on the requirement of client. |
Delivery Detail: | 20-30days |
Common Name | fluopicolide | ||
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CAS Number | 239110-15-7 | Molecular Weight | 383.580 |
Density | 1.5±0.1 g/cm3 | Boiling Point | 432.1±45.0 °C at 760 mmHg |
Molecular Formula | C14H8Cl3F3N2O | Melting Point | 150ºC |
Density | 1.5±0.1 g/cm3 |
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Boiling Point | 432.1±45.0 °C at 760 mmHg |
Melting Point | 150ºC |
Molecular Formula | C14H8Cl3F3N2O |
Molecular Weight | 383.580 |
Flash Point | 215.1±28.7 °C |
Exact Mass | 381.965424 |
PSA | 45.48000 |
LogP | 3.82 |
Vapour Pressure | 0.0±1.0 mmHg at 25°C |
Index of Refraction | 1.562 |
Common Name | famoxadone | ||
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CAS Number | 131807-57-3 | Molecular Weight | 374.389 |
Density | 1.3±0.1 g/cm3 | Boiling Point | 491.3±55.0 °C at 760 mmHg |
Molecular Formula | C22H18N2O4 | Melting Point | 140.3-141.8ºC |
Density | 1.3±0.1 g/cm3 |
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Boiling Point | 491.3±55.0 °C at 760 mmHg |
Melting Point | 140.3-141.8ºC |
Molecular Formula | C22H18N2O4 |
Molecular Weight | 374.389 |
Flash Point | 250.9±31.5 °C |
Exact Mass | 374.126648 |
PSA | 67.87000 |
LogP | 4.76 |
Vapour Pressure | 0.0±1.2 mmHg at 25°C |
Index of Refraction | 1.659 |
Storage condition | 0-6°C |
Famoxadone is a new effective, broad-spectrum fungicide with protective, therapeutic, eradication, osmotic and endo-absorptive activities.The mechanism of action is energy inhibitor, namely, inhibition of mitochondrial electron transfer.Used for wheat, barley, peas, beets, rape, tomatoes, peppers, melons, potatoes.To prevent and control important diseases of ascomycetes, basidiomycetes and oomycetes, such as powdery mildew, downy mildew, net spot, rust, bacterial blight and late blight.
Famoxadone·Fluopicolide mixture is a broad-spectrum fungicide primarily used to control various crop diseases, especially those caused by oomycetes and ascomycetes. Below are its application methods:
Vegetables: Tomato, cucumber, pepper, potato, etc.
Fruits: Grape, strawberry, apple, etc.
Other Crops: Tobacco, flowers, etc.
Oomycete Diseases: Such as downy mildew, late blight, and blight.
Ascomycete Diseases: Such as powdery mildew and gray mold.
Dilution: Dilute with water according to the recommended dosage on the product label and mix well.
Spraying: Use a sprayer to evenly apply the solution to both sides of the leaves and other parts of the plant, ensuring full coverage.
Timing:
Apply at the early stage of the disease or as a preventive measure.
Avoid application during high temperatures, strong sunlight, or rainy conditions.
Frequency:
Reapply every 7-10 days based on the severity of the disease and weather conditions.
Limit the number of applications per growing season to prevent resistance.
Strictly follow the recommended dosage to avoid phytotoxicity caused by overuse.
Rotate fungicides: Alternate with fungicides of different mechanisms to delay resistance development.
Safety precautions: Wear protective clothing, gloves, and masks during application to avoid contact with skin and eyes.
Environmental protection: Avoid contaminating water sources. Clean equipment and dispose of waste properly after application.
Store in a cool, dry, and well-ventilated place, away from children, food, and feed.
Avoid direct sunlight and high temperatures.
Tomato late blight: Apply the recommended dosage per acre at the early stage of the disease, focusing on spraying the underside of leaves.
Grape downy mildew: Apply before or at the early stage of the disease, ensuring even coverage. Reapply every 7-10 days.
Cucumber powdery mildew: Apply at the early stage of the disease, focusing on the upper side of leaves.
If mixing with other pesticides is necessary, conduct a small-scale test first to ensure no adverse reactions before large-scale use.
For specific application methods and dosages, please refer to the product manual or consult local agricultural technical departments.
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