Fungizide

A fungizide, or fungicide, is a chemical substance or biological agent used to kill, inhibit, or prevent the growth of fungi and their spores. Fungicides are applied to protect crops, stored foods, wood and other materials, and are also used in medical, veterinary, and industrial settings to reduce fungal contamination and infection. They can target filamentous fungi, yeasts, or oomycetes, and may be used before infection (protectants) or after infection (curatives or eradicants).

Fungicides are broadly categorized by their origin and mode of action. Chemical fungicides include synthetic compounds such as protectants that form barriers on surfaces, contact fungicides that act on exposed tissues, and systemic fungicides that are absorbed and translocated within plant tissues. Biological fungicides involve living microorganisms or their metabolites that suppress fungi, often through competition, antibiosis, or induced host defenses. Common chemical classes include those that inhibit ergosterol synthesis, disrupt fungal respiration, or interfere with nucleic acid production, while biological products rely on antagonistic organisms such as certain bacteria or fungi.

Applications and management considerations are guided by crop type, target fungi, timing, and local regulations. Resistance management is a key concern, with strategies including rotation of modes of action, mixtures, and integrated pest management. Regulatory oversight requires product registration, labeling, and adherence to safety and environmental guidelines. Potential environmental impacts and non-target effects are monitored, and sustainable use emphasizes minimizing residues and ecological disruption.