Chlorothalonil

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Chlorothalonil is a broad-spectrum organochlorine fungicide. It is able to control fungi that threaten vegetables, trees, small fruits, turf, ornamentals, and other agricultural crops. The farm fungicide also controls fruit rots in cranberry bogs.

Uses
As a crop protectant, chlorothalonil can treat many fungal diseases in a wide range of crops including pome fruit, stone fruit, citrus fruit, bush and cane fruit, cranberries, strawberries, pawpaws, bananas, mangoes, coconut palms, oil palms, rubber, pepper, vines, hops, vegetables, cucurbits, tobacco, coffee, tea, rice, soya beans, peanuts, potatoes, sugar beet, cotton, maize, ornamentals, mushrooms, and turf. Application rates for food crops vary from 1 to 2.5kg/ha.

Properties

CAS No.	1897-45-6
Molecular Formula	C₈Cl₄N₂
Molar Mass	265.91g/mol
Appearance	White crystalline solid
Density	1.8g/cm³
Melting Point	250℃
Boiling Point	350℃ (760mmHg)
Solubility in Water	0.06g/100ml
Solubility in Other Solvents	In xylene 80, cyclohexanone, dimethylformamide 30, acetone,dimethyl sulfoxide 20, kerosene <10 (all in g/kg, 25ºC)
Stability	1. Chlorothalonil is thermally stable at ambient temperature. 2. It is stable against UV light in aqueous media and in crystalline state. 3. It is also stable in acidic and moderately alkaline aqueous solutions. 4. Slow hydrolysis at pH >9