Paraffin oil

Paraffin oils belong to the group of mineral oils derived from the deep refining of petroleum. In agriculture, they function as contact insecticides and acaricides that possess a clear physical, rather than chemical, mode of action against harmful organisms.

The primary principle of action involves creating a thin oil film on the surface of the insect or mite body. This leads to the blockage of respiratory openings (tracheae and spiracles), causing the pest to suffocate within a short time after application.

Additionally, the product has an ovicidal effect, affecting pest egg clusters. The oil film disrupts gas exchange within the egg shell, which leads to the death of the embryo or interferes with the normal hatching process of the larvae.

Unlike classic neurotoxic insecticides, pests do not easily develop resistance to paraffin oils. This allows them to be used as an effective tool in anti-resistance programs for orchards and vineyards.

Oil can also contribute to better adhesion and penetration of other active ingredients when creating tank mixtures. It coats the leaf surface, ensuring a uniform distribution of the preparation's working solution droplets.

Paraffin oils are widely used to control a broad spectrum of overwintering pest stages and active populations during the growing season. They are particularly effective against sucking insects whose respiration is easily disrupted by an oil film.

The list of primary control targets includes various species of scale insects, soft scales, and mealybugs, which are protected by dense wax shields. Oil softens these protective structures, making the pest vulnerable.

The products effectively destroy all types of plant-eating mites, including spider mites, red fruit mites, and brown mites. Applying oil in the early spring period can significantly reduce the population of these pests before their active reproduction begins.

Oil is also used to control aphid populations, psyllids, and whiteflies. It affects not only the adults but also prevents the normal attachment of early-instar larvae to plant tissues.

Notably, oil is used against overwintering pest stages on fruit crops such as apples, pears, plums, and grapes, where they help clean the orchard of a complex of parasites that wintered under bark and in buds.

Paraffin oil application rates heavily depend on the target pest, the crop's phenological growth stage, and weather conditions. Standard working solution concentrations usually vary from 1% to 3% depending on the manufacturer's regulations.

During early spring treatments on dormant or "green tip" buds, higher concentrations are often used, as the risk of phytotoxicity to the wood during this period is minimal, and the task is to destroy as many overwintering individuals as possible.

In summer, on actively growing plants, the solution concentration is reduced to 0.5–1.5% to avoid leaf surface burns. Treatments are performed in the evening or morning hours in the absence of direct sunlight.

It is important to monitor the quality of the product's emulsification in the sprayer tank. Using water with high hardness or improper mixing can lead to emulsion separation, which will reduce treatment efficacy and may cause local plant burns.

Abundant wetting of the entire canopy surface is recommended, including hard-to-reach areas (bark cracks, underside of leaves), as the contact mode of action requires the product to come into direct contact with the pest.

The main limitation when using paraffin oils is the risk of phytotoxicity. Plants under stress (drought, nutrient deficiencies, root diseases) are more sensitive to oil treatments.

It is not recommended to spray at air temperatures above +25...+28°C, as this significantly increases the risk of leaf sunburning. Also, one should not work in high humidity conditions that prevent the evaporation of excess oil.

There is a strict compatibility rule: paraffin oils must not be mixed with sulfur-containing products, as well as captan, folpet, and certain other fungicides. The interval between such treatments should be at least 2–3 weeks.

Application of oils on specific crops or sensitive varieties requires prior testing on a small area. An incorrectly selected concentration can lead to the deformation of young shoots and yellowing of the leaf blade.

Storage of the products requires temperature control. If frozen or overheated, the emulsifying properties of the oil may be permanently damaged, rendering the product unsuitable for further use.