Fungicides, also known as biocides, bactericides, algaecides, and microbial agents, generally refer to chemical preparations that can effectively control or kill microorganisms-bacteria, fungi, and algae-in aquatic systems. They are mainly divided into agricultural fungicides and industrial fungicides.
Agricultural fungicides are a class of pesticides used to control plant diseases caused by various pathogenic microorganisms, generally referring to fungicides. However, internationally, it is usually a general term for agents used to control various pathogenic microorganisms. With the development of fungicides, subcategories such as bactericides, viricides, and algaecides have been distinguished.
Industrial fungicides can be divided into two main categories according to their bactericidal mechanism: oxidizing fungicides and non-oxidizing fungicides. Oxidizing fungicides are usually strong oxidants, mainly achieving their bactericidal purpose through oxidation with metabolic enzymes within bacteria. Commonly used oxidizing fungicides include chlorine, chlorine dioxide, bromine, ozone, and hydrogen peroxide. Non-oxidizing fungicides act on specific sites of microorganisms as toxins, thereby destroying the microorganism's cells or life form to achieve a bactericidal effect. Common non-oxidizing fungicides include chlorophenols, isothiazolinones, and quaternary ammonium salts.
Fungicides can be classified by source. Except for agricultural antibiotics, which are biological fungicides, most fungicides are chemically synthesized. Fungicides are a class of agents used to control plant diseases. Any agent that kills or inhibits the growth of pathogens without hindering normal plant growth is called a fungicide. Fungicides can be classified according to their mode of action, source of raw materials, and chemical composition.
