Dichloran had been used as an intermediate of synthetic dye, and its effect as a insecticide was recognized in 1957. Dichloran is an aromatic bactericide having selective effects, preventively as well as therapeutically, on crown rot in vegetables including lettuce, strongly inhibiting growth of fungal filaments. Dichloran is one of post-harvest pesticides in USA. Dichloran is yellow crystal, insoluble in water, and readily soluble in polar organic solvents.
Dichloran 2,6-dichloro-4-nitroaniline
Dichloran, also known as 2,6-Dichloro-4-nitroaniline (DCNA), is not actually a medical substance. It is a broad-spectrum fungicide that was previously used in agriculture to control fungal diseases on crops like grapes, lettuce, and celery.
Dichloran was effective at preventing mold and mildew growth on fruits and vegetables, but its use has been discontinued in many countries due to concerns about potential health risks. In 2009, the Environmental Protection Agency (EPA) banned all food uses of dichloran in the United States.
Dichloran is still used in some scientific research applications, and it is also a component of some selective media used in microbiology to isolate and identify fungi. These media contain dichloran to inhibit the growth of certain types of fungi, allowing for the better growth and identification of other fungi.
Here are some of the reasons why dichloran is no longer used in agriculture:
- Potential health risks: There is some evidence that dichloran may be carcinogenic (cancer-causing).
- Environmental concerns: Dichloran is persistent in the environment, meaning it can break down slowly and accumulate in soil and water.
- Availability of safer alternatives: There are other fungicides available that are considered to be safer for human health and the environment.