Fungicidal compositions

Abstract

The present invention relates to fungicidal compositions and particularly fungicidal compositions comprising anhydrous milk fat (AMF), soybean oil and/or coconut fat. The invention also relates to a fungicidal method employing a composition of the invention. The compositions and methods of the invention have applications in the management (prevention and control) of fungal growth in commercial and small scale crop production.

1 - 24 . (canceled) 
     
     
         25 . A method of preventing or controlling a fungal infection comprising applying to a subject in need thereof a composition comprising
 (a) soybean oil and optionally one or more of anhydrous milk fat (AMF), olive oil and coconut fat, and   (b) one or more of an agriculturally acceptable carrier, an emulsifier and an antioxidant.   
     
     
         26 . The method as claimed in  claim 25  wherein the composition comprises at least about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19. 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or 30 g/L of AMF. 
     
     
         27 . The method as claimed in  claim 25  wherein the composition comprises at least about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19. 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or 30 g/L of coconut fat. 
     
     
         28 . The method as claimed in  claim 25  wherein the composition comprises at least about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19. 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or 30 ml/L of olive oil. 
     
     
         29 . The method as claimed in  claim 25  wherein the composition comprises at least about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19. 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40 ml/L of soybean oil. 
     
     
         30 . The method as claimed in  claim 25  wherein the composition comprises at least about 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5 or 10 g/L of an emulsifier. 
     
     
         31 . The method as claimed in  claim 25  wherein the composition comprises at least about 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5 or 5.0 g/L of an antioxidant. 
     
     
         32 . The method as claimed in  claim 25  wherein the composition comprises from about 1 g/L to about 30 g/L of AMF, from about 1 g/L to about 10 g/L of an emulsifier, from about 0.1 g/L to about 5 g/L of an antioxidant and optionally one or more of soybean oil, olive oil and coconut fat. 
     
     
         33 . The method as claimed in  claim 25  wherein the composition comprises from about 5 g/L to about 15 g/L of AMF, from about 2 g/L to about 6 g/L of an emulsifier, from about 0.5 g/L to about 1.5 g/L of an antioxidant and optionally one or more of soybean oil, olive oil and coconut fat. 
     
     
         34 . The method as claimed in  claim 25  wherein the composition comprises about 7 g/L to about 14 g/L of AMF, about 4 to 5 g/L of an emulsifier, about 1 g/L of antioxidant and optionally one or more of soybean oil, olive oil and coconut fat. 
     
     
         35 . The method as claimed in  claim 25  wherein the composition is an aqueous composition. 
     
     
         36 . The method as claimed in  claim 25  wherein the emulsifier is selected from the group comprising glycerin fatty acid esters; mono- and di-glycerides; distilled monoglycerides; citric acid esters of monoglycerides; diacetyl tartaric acid esters of mono- and di-glycerides; polyglycerol esters of fatty acids; polyglycerol polyricinoleate; sorbitan esters of fatty acids; sucrose esters of fatty acids; calcium stearoyl lactylates; sodium stearoyl lactylates; lecithin; enzyme digested lecithin; caseinates including sodium caseinates; gums, a xanthan gum, a xanthan gum from corn; a polysorbate 80; a composition comprising polyethylene oxide and oleic acid; a composition comprising 90% polyethylene oxide and 10% oleic acid; sodium caseinate; 93% sodium caseinate; and food grade mono- and di-glycerides derived from vegetable and animal fats but without addition of acids like tartatic acid. 
     
     
         37 . The method as claimed in  claim 25  wherein the antioxidant comprises one or more antioxidant agents selected from the group comprising ascorbyl palmitate; tocopherol; alpha-tocopherol; rosemary extract; propyl gallate; tertiary butylhydroquinone; butylated hydroxyanisole; butylated hydroxytoluene; chelating agents; a composition comprising propyl gallate and food-grade citric acid monoglyceride esters; a composition comprising 20% propyl gallate and 80% food-grade citric acid monoglyceride esters; a composition comprising butylated hydroxyanisole and vegetable oil; a composition comprising 20% butylated hydroxyanisole and 80% vegetable oil; and a rosemary extract comprising about 5% phenolic diterpenes from  Rosemarinus officinalis  and 95% of a mixture comprising propylene glycol, mono- and di-glycerides of fatty acids, and acetic acid esters of mono- and di-glycerides of fatty acids. 
     
     
         38 . The method as claimed in  claim 25  wherein the composition is formulated as a dip, a spray or a concentrate. 
     
     
         39 . The method as claimed in  claim 25  wherein the infection is by one or more pathogens selected from powdery mildew (PM), sooty mould,  Botrytis  mould, grape sour bunch rot, and banana leaf spot pathogens, PM pathogens,  Sphaerotheca  pathogens,  Sphaerotheca fuliginea, Erysiphe pathogens, Erysiphe cichoracearum, Uncinula pathogens, Uncinula necator, Erysiphe pathogens, Erysiphe graminis  f. sp.  tritici, Sphaerotheca pathogens, Sphaerotheca pannosa  var.  rosae, Podosphaera  pathogens,  Podosphaera leucotricha; Botrytis pathogens, Botrytis cinerea ; sooty mould pathogens; grape sour bunch rot pathogens; downy mildew pathogens,  Plasmopara  pathogens,  Plasmopara viticola ; banana leaf spot pathogens,  Mycosphaerella pathogens, Mycosphaerella fijiensis, Mycosphaerella musicola , Yellow Sigatoka, and  Mycosphaerella musae.    
     
     
         40 . The method as claimed in  claim 25  for inhibiting germination of fungal spores. 
     
     
         41 . The method of  claim 40  wherein the fungal spores are spores of one or more of  Botrytis cinerea, Cladosporium cladosporiodes , and  Monilinia fructicola.    
     
     
         42 . The method of preventing or controlling a fungal infection comprising applying to a subject in need thereof a composition comprising
 (a) 0.1 to 1.5% v/v soybean oil,   (b) one or more emulsifiers selected from polyglycerol esters of fatty acids, diacetyl tartaric acid esters of mono- and di-glycerides, sorbitan esters of fatty acids, mono- and di-glycerides, and a xanthan gum, or a mixture thereof,   (c) one or more antioxidants,   (d) optionally one or more of anhydrous milk fat (AMF), olive oil and coconut fat, or a mixture thereof, and   (e) optionally one or more of a sulphur-based fungicide, a natural or organic fungicide, or an elicitor of plant defences, or a mixture thereof.   
     
     
         43 . The method as claimed in  claim 42  wherein the composition comprises at least about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15 ml/L of soybean oil. 
     
     
         44 . The method as claimed in  claim 25  wherein
 (a) the fungal infection is by one or more pathogens selected from powdery mildew, sooty mould,  botrytis  mould, grape sour bunch rot, and banana leaf spot, and the method comprises applying the composition to a plant surface in need thereof, or 
 (b) the method comprises applying the composition about every 10 days to about every 20 days to a grape vine in need thereof up to veraison, or 
 (c) the method comprises applying the composition about every 7 days to about every 14 days to a plant surface in need thereof. 
 
     
     
         45 . The method as claimed in  claim 42  wherein
 (a) the fungal infection is by one or more pathogens selected from powdery mildew, sooty mould,  botrytis  mould, grape sour bunch rot, and banana leaf spot, and the method comprises applying the composition to a plant surface in need thereof, or 
 (b) the method comprises applying the composition about every 10 days to about every 20 days to a grape vine in need thereof up to veraison, or 
 (c) the method comprises applying the composition about every 7 days to about every 14 days to a plant surface in need thereof.