ABSTRACT
Fungicides constitute an important group of pesticides
used for pre-and postharvest protection of cereals,
fruit, and vegetables from fungal diseases. This group
includes different chemical families such as acylala-
nine, anilinopyrimidine, azole, benzimidazole, dithio-
andbisdithio-carbamates,cyanopyrrole,dicarboximide,
morpholine, n-trihalomethylthio, organophosphorus,
pyrimidine, and pyrimidinyl carbinol. Representative
chemical structures of these fungicides are shown
in Fig. 1. The main physical chemical properties of
these compounds together with their chemical names
and molecular formulas are presented in Table 1.
A wide variation of physicochemical properties,
according to the different chemical structures of
fungicides, can be observed; e.g., water solubility
varies from high values corresponding to very soluble
compounds such as propamocarb (867 g/L) to the very
low values of practically insoluble compounds like
ziram (0.03mg/L).
