Environmentally safe fungicide and bactericide formulations

Abstract

Environmentally safe fungicide and bactericide formulations are provided by incorporating one or more preservatives in a mildly acidic aqueous solution. The preservatives include organic acids and the salts and esters thereof but exclude preservatives which can generate sulfur or chlorine-containing compounds.

Description

FIELD OF THE INVENTION [0001] The invention pertains to environmentally safe fungicide and bactericide formulations and use thereof to control plant pathogens. BACKGROUND OF THE INVENTION [0002] Fungal and bacterial pathogens can lower yields, reduce quality, negatively affect the aesthetic and economic value and even ultimately destroy plants, crops, pre-harvest fruits, trees, vegetables and grasses. [0003] A broad range of organic molecules have been found to have fungicidal and bactericidal properties and are effectively used for plant disease control. However, many of the currently used pesticides pose a high risk to human health and the environment and are not biodegradable. Since the establishment of the Environmental Protection Act in 1972 there has been an increased concern over the use of toxic chemicals for plant disease control and the dangerous residual potential these toxic products represent. The United States Congress disclosed its concerns with those products with th...

AI Technical Summary

Benefits of technology

"The present invention provides a method for controlling plant diseases caused by fungal and bacterial pathogens using ingredients commonly used as preservatives in foods, beverages, cosmetics, and other products. The preservative compositions have exceptional fungicidal and bactericidal activity on many types of fungal and bacterial pathogens commonly found on live plants, crops, trees, pre-harvest fruits, vegetables, grasses, leaves, stems, roots, and flowers. The controlled pH formulations have high efficacy at low preservative concentrations. The products are environmentally safe and effective in controlling diseases caused by fungi and bacteria and can be used on commercially raised living plants, crops, trees, pre-harvest fruits, vegetables, grasses and ornamentals, as well as on home trees, garden and indoor plants. The preservatives used in the formulation are free from potentially toxic sulfur dioxide and chlorine-containing gases. The invention also provides a preservative concentrate formulation and a method of treating live plants, crops, trees, pre-harvest fruits, vegetables, grasses, leaves, stems, roots, and flowers with mildly acidic aqueous solutions of pH between 2.5 and 6.5, with the preservatives of this invention free from potentially toxic sulfur- or chlorine-generating salts."

Problems solved by technology

Fungal and bacterial pathogens can lower yields, reduce quality, negatively affect the aesthetic and economic value and even ultimately destroy plants, crops, pre-harvest fruits, trees, vegetables and grasses.

However, many of the currently used pesticides pose a high risk to human health and the environment and are not biodegradable.

While it has been suggested that some preservatives may be environmentally safe and effective in controlling plant diseases caused by fungi, the parameters for the usefulness thereof have not been thoroughly explored.

However, the patent describes the synergistic use of combinations of these water soluble salts to control fungi on growing plants and post-harvest fruits.

Further, the addition of sodium metabisulfite to a plant fungicide has three potential undesirable side-effects.

First, sodium metabisulfite emits sulfur dioxide at acidic pHs creating a potentially toxic atmosphere for humans.

Thus it would be undesirable to enter fields or greenhouses immediately after treatment with products containing sodium metabisulfite.

Secondly, sulfur dioxide emissions are environmentally undesirable in that they can contribute to acid rain development.

Thirdly, residues of sodium sulfite can remain on treated plants.

Therefore, metabisulfite-containing fungicides cannot be applied to fruits and vegetables immediately before harvest.

When used alone, preservatives would not be expected to be useful in controlling diseases on plants, crops, trees, pre-harvest fruits, flowers, vegetables or grasses.

First of all, preservatives are generally growth inhibitory but they are often not very effective in killing fungi or bacteria.

Secondly, preservatives are not known to have any plant systemic activity, which is usually associated with effective plant fungicides and bactericides.

Thirdly, preservatives do not spread well when applied to plant tissue, leaving large untreated areas where fungi and bacteria can survive.

Fourthly, when used in cosmetics, foods and beverages the levels of fungi and bacteria are limited and there is an extended period of time available, sometimes several weeks, for the preservatives to kill the pathogens.

On the other hand, in plants there are often high levels of fungi and bacteria that have to be eradicated and the period of time available for activity may be limited due to rain and other prevalent conditions.

Therefore, preservatives are not generally used to provide control of diseases on or in living plants.