Collection: Chemical Control For Mango Black Tip and Internal Necrosis

Black tip is a serious physiological disorder in Mango. The disorder begins at the marble stage, with a distinctive yellowing of tissues at the distal end of the fruit. As the condition progresses, the yellowing intensifies into brown and eventually black, causing necrosis at the tip. Affected fruits become unmarketable, leading to a significant reduction in yield.

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    KATYAYANI BORDEAUX MIXTURE | COPPER SULPHATE 3.0% + CALCIUM HYDROXIDE 0.6% | CHEMICAL FUNGICIDE

    KATYAYANI BORDEAUX MIXTURE | COPPER SULPHATE 3.0% + CALCIUM HYDROXIDE 0.6% | CHEMICAL FUNGICIDE


    950 GM ( 950 GM x 1 )
    Rs467 Rs. 622

    4.75 KG ( 950 GM x 5 )
    Rs1,362 Rs. 1,799

    10 KG ( 10 KG x 1 )
    Rs3,746 Rs. 5,993

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    Katyayani Boron 20% EDTA | Chemical Fertilizer

    Katyayani Boron 20% EDTA | Chemical Fertilizer


    400 GM ( 400 GM x 1 )
    Rs406 Rs. 430

    800 GM ( 400 GM x 2 )
    Rs519 Rs. 720

    1600 GM ( 400 GM x 4 )
    Rs999 Rs. 1,358

    4 KG ( 400 GM x 10 )
    Rs2,350 Rs. 2,960

    8 KG ( 400 GM x 20 )
    Rs4,580 Rs. 5,422

    10 KG ( 10 KG x 1 )
    Rs5,620 Rs. 8,992

    25 KG ( 25 KG x 1 )
    Rs7,093 Rs. 10,878