Vinegar for seed treatment and tool disinfection

Seeds should be moistened evenly and then allowed to dry to the touch before sowing; the vinegar smell will disappear as they dry. Tools should be clean and damp after soaking. Results are not guaranteed: they depend on preparation, timing, and local conditions.

Application

When to use: Routinely and occasionally

Opportunist: Alternaria (early blight) (Fungus) Common bunt of wheat (Fungus) Helminthosporium leaf spot (Fungus) Bacterial diseases (Bacteria)

⚠ Warning: the associations between recipes and opportunists come from other references (traditional practices, publications, user feedback). They are neither a recommendation nor a claim of effectiveness. There is no certainty regarding the preparation, application and use of these bio-preparations. See the regulations

Application description: Uses approved by Implementing Regulation (EU) 2015/1108 and its review report (including extensions): fungicide and bactericide. Seed treatment: wheat (wheat rust, prior to fall planting), barley (leaf stripe), vegetables (tomato, pepper, cabbage, carrot: bacterial wilt and Alternaria leaf spot). Disinfection of pruning tools. The approval also includes a localized herbicidal use, which is not covered in this formulation.

Dose: Wheat and barley: 10 mL of vinegar per kg of seed (1 L per 100 kg), 1 application. Vegetables: brief immersion in undiluted vinegar, 1 application. Tools: as per the review report (see link).