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Saravanan, R, (2012) e-Agriculture Prototype for Knowledge Facilitation among Tribal Farmers of North-East India: Innovations, Impact and Lessons. Journal of Agricultural Education and Extension. Vol.19 (2).Pp:113-131

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Bordeaux mixture preparation and their  uses in citrus orchards 

 


P. Raja

R. Saravanan




College of Horticulture & Forestry Central Agricultural University Pasighat-791102
Arunachal Pradesh
2008

 
Bordeaux mixture preparation and their uses in citrus  orchards 

The mixture of copper sulphate and lime was known as Bordeaux mixture.

Preparation of 1 per cent Bordeaux mixture

  1. Dissolve one kilogram of copper sulphate in fifty liters of water in a plastic bucket.
  2. Dissolve one kilogram of quick lime in fifty liters of water separately in a plastic bucket.
  3. Pour copper sulphate solution into the lime water slowly with constant stirring using a wooden stick.
If  the  prepared  mixture  is  in  the  acidic  range,  it  can  be  brought  to  neutral  or  near alkaline   condition   by   adding   some   more   lime   solution   into   the   mixture.   To   test   the neutrality   of  the  mixture,  dip  a  well  polished  knife  or  a   sickle  in   the  mixture  for  few minutes. If reddish deposit appears on the knife/ sickle, it indicates the acidic nature of the mixture.  Bordeaux  mixture  should  be  sprayed  while  fresh.  Don‘t  store  it  on  standing  it losses  its  fungicidal  property.  However,  the  mixture  may  be  stabilized  by  adding  sugar  or jaggary at  the  rate  of  1  kg  in  100  lit  of  mixture.  The  stabilized  mixture  will  not deteriorate for 3-5 days.



Bordeaux mixture preparation

Precaution
(i)   The  solution should  be prepared  in earthen or wooden  or  plastic  vessels.  Avoid using metal containers for the preparation, as it is corrosive to metallic vessels.
(ii)  Always  copper  sulphate  solution  should  be  added  to  the  lime  solution,  reverse  the addition leads to precipitation of copper and resulted suspension is least toxic.

Merits 
  1. A natural adhesiveness or tenacity 
  2. Relative cheaper
  3. Controls a wide variety of diseases
  4. Safety to handle

Demerits 
  1. Phytotoxic on certain crops like apple and peaches
  2. Delay the ripening
  3. Corroding action on metallic container
Uses 
  1. Controlling  of  Citrus  Canker:  The  canker  disease  affects  nursery,  seedling,  leaves, twigs,  branches  and  fruits.  Affected  nursery  plants  should  be  sprayed  with  1% Bordeaux mixture immediately after visualization of symptoms.
  2. In  old  orchards,  pruning  of  affected  branches  before  monsoon  and  followed  by  spraying of 1per cent Bordeaux mixture 3 to 5 times at 15 days interval.

 Citrus  canker on leaves  and fruits

 
Bordeaux paste
Bordeaux Paste consists of same constituents as that of Bordeaux mixture, but it  is in  the form of a  paste as  the  quantity of water  used is  too little. It  is  prepared by  mixing 1 kg  of  copper  sulphate and 1 kg of  lime  in 10  litres of water. The  method of  mixing solution is similar to that of Bordeaux mixture.

Uses 
Disease  affected   twigs  and  branches  should  be  pruned  including  a   few   cm   of  healthy  portion and then burn it. It should be followed by application of Bordeaux paste at cut ends. It  can also  be painted  up to  1 m fr0m the  base  of  the  tree. Bordeaux paste applied  usually  during Feb-March, SepœOct, and Dec-Jan to protect healthy plant from soil borne pathogen. It  is  a  wound  dresser  and  used  to  protect  the  wounded  portions,  cut  ends  of  trees  after pruning etc., against the infection by fungal pathogens.
   
 
Bordeaux mixture application at base of the tree at 1 m level

For more details
  
Dr. P.Raja
Assistant Professor (Pathology) College of Horticulture & Forestry Central Agricultural University
Pasighat-791102
Phone No.:(M) 09436250901
e-Arik(e-Agriculture) ICTs for Agricultural Extension
Village Knowledge Centre Yagrung Village Pasighat, East Siang District
Phone No.:2282323

 


Acknowledgement: This publication is prepared with the support from the Technology Information Facilitation Programme (TIFP), Department of Scientific and Industrial Research (DSIR), Grant No.: DSIR/TIF086/2007; Dated March, 2007.