Imazalil 500g/L EC Fungicide

Imazalil is a powerful, targeted post-harvest fungicide widely used to prevent fruit rot caused by Penicillium digitatum (green mold) and Penicillium italicum (blue mold). As a systemic fungicide with strong curative and protective action, Imazalil fungicide is essential for preserving fruit quality in the supply chain, especially for citrus, oranges, bananas, and grapes.

Formulated as a 500g/L emulsifiable concentrate (EC), Imazalil offers flexibility in application—whether by fruit dipping, spraying, or inclusion in fruit wax. Its low usage concentration (0.02–0.05%) and excellent absorption into fruit skin make it ideal for exporters, packers, and fresh produce handlers who need reliable mold control during storage and shipping.

Product Specifications

Active Ingredient: Imazalil
Formulation: 500 g/L EC (Emulsifiable Concentrate)
Mode of Action: Inhibits ergosterol synthesis in fungal membranes
Primary Targets: Green mold, blue mold, Penicillium spp.
Use Rate: 0.02%–0.05% (200–500 ppm)
Application Methods: Dipping, spraying, wax mixing
Target Fruits: Oranges, citrus, bananas, grapes

How Imazalil Works: Targeted Defense Against Green and Blue Mold

Imazalil is a systemic fungicide from the imidazole family that offers highly effective post-harvest disease control, especially against Penicillium digitatum (green mold) and Penicillium italicum (blue mold)—two of the most damaging fungi for stored citrus and soft fruits.

Mechanism of Action: Blocking Fungal Growth at the Cellular Level

Imazalil inhibits the synthesis of ergosterol, a critical component of fungal cell membranes:

Fungal cells require ergosterol to maintain membrane integrity.
Imazalil disrupts ergosterol production, weakening cell membranes.
Leaky fungal cells lose functionality and die, preventing mold establishment.

Systemic Activity

Penetrates fruit peel during dipping/spraying.
Moves into upper cell layers for residual protection beyond surface treatment.
Maintains efficacy even after washing or waxing, ideal for long-term storage.

Target Fruits and Pathogens

1. Citrus Fruits (Oranges, Mandarins, Lemons)

Target Pathogens	Application Method	Notes
Penicillium digitatum (green mold)	Dip/spray/wax mix	Primary cause of citrus decay post-harvest
Penicillium italicum (blue mold)	Dip/wax coating	Impacts stored citrus during export
Stem-end rot (various fungi)	0.02%–0.05% EC dip	Apply within 24 hours of harvest

2. Bananas

Target Pathogens: Crown rot (Fusarium, Colletotrichum), anthracnose
Application: Crown dip or post-wash spray to prevent stem discoloration.

3. Grapes

Target Pathogen: Botrytis cinerea (gray mold)
Application: Light spray/dip to suppress surface contamination.

4. Apples

Added to fruit wax coatings for storage mold and stem-end decay prevention.

Application Methods and Dosage

1. Fruit Dipping (Oranges, Bananas, Grapes)

Concentration: 0.02%–0.05% (200–500 ppm)
Mixing Rate: 40–100 ml EC per 100 L water
Dipping Time: 30 sec–2 min (avoid over-soaking)

2. Post-Harvest Spray (Packing Lines)

Concentration: 0.05% (500 ppm)
Equipment: High-volume mist sprayer
Timing: After cleaning, before packaging

3. Wax Emulsion Integration (Oranges, Apples)

Concentration: 0.02%–0.05% added to fruit wax
Example: 20–50 ml per 100 L wax formulation

4. Banana Crown Dip

Concentration: 0.05% (500 ppm)
Target: Prevent crown rot by dipping cut stem area for 10–30 sec.

Key Advantages

Targeted Efficacy: Specifically combats Penicillium spp. in high-humidity storage.
Systemic Protection: Penetrates fruit skin for internal mold control.
Flexible Use: Compatible with dipping, spraying, and wax systems.
Low Dosage: Effective at 0.02%–0.05%, reducing chemical costs.
Export Compliance: Meets MRL standards for global markets (EU, LATAM, SEA).

Formulations and OEM Options

Available Formulation

Imazalil 500g/L EC: Emulsifiable concentrate for easy dilution in water or wax.

Packaging Options

HDPE Bottles: 100ml, 250ml, 500ml, 1L (retail/samples)
Jerrycans: 5L, 10L, 20L (wholesale)
UN Drums: 200L (bulk export)

OEM Services

Custom labeling (multilingual, regional regulations)
Regulatory documents (COA, SDS, TDS)
Anti-counterfeit features (QR codes, holograms)

Storage, Safety, and Compliance

Storage Guidelines

Temperature: 5–30°C in a dry, shaded, ventilated area.
Shelf Life: 2 years in sealed original packaging.

Safety Measures

PPE: Wear gloves, goggles, and long sleeves during handling.
First Aid: Rinse skin/eyes with water; seek medical help for ingestion.

Environmental Considerations

Avoid runoff into water bodies; dispose of containers per local regulations.
Complies with UN transport standards and GHS labeling.

FAQ

What is Imazalil used for?
- Primarily for post-harvest control of green/blue mold in citrus, bananas, and grapes.
Is Imazalil systemic?
- Yes; it penetrates fruit peel for internal protection.
What is the recommended concentration?
- 0.02%–0.05% (200–500 ppm) for dipping/spraying; 0.02%–0.05% in fruit wax.
Can it be used on oranges?
- Yes; widely used in citrus post-harvest treatment.
Is Imazalil approved for export?
- Yes, meeting MRL standards in major global markets.