Investigating copper

Both fungal infections and low levels of copper can have big impacts on many plants, including vegetables and fruit. These are conditions that must be addressed — but how best to do that?

It has been known for centuries that copper is an effective control against various fungi, viruses and bacteria. Copper impacts on fungi and other micro-organisms by impairing cellular functions in various ways, including:

• Peroxidation (oxidation) of cells, leading to inaction by lipids and collapse of cells walls• Attacking structural integrity• Inhibiting protein and enzyme chemical functions by binding to their surfaces