Copper Sulphate Fungicide & Bordeaux Mixture Formulation: Modern Orchard Disease Prevention & Anti-Resistance Protocols

Agricultural plant pathologists consider Copper Sulphate fungicide and Bordeaux mixture formulation the benchmark standard for fungal disease prevention in commercial fruit orchards and vegetable farms. Its multi-site mode of action prevents pathogen resistance while providing essential copper nutrition.

1. Preparation of 1% Neutral Bordeaux Mixture

Bordeaux mixture is synthesized on-farm by reacting Copper Sulphate Pentahydrate with Calcium Hydroxide in water:

• •Formula for 100 Liters: Dissolve 1.0 kg of Auron Copper Sulphate Crystals 24% in 50 L of water in a plastic barrel. Slake 1.0 kg of high-grade Quicklime in 50 L of water in a separate drum. Slowly pour the copper solution into the lime suspension with vigorous stirring.

• •Neutral pH Check: The final mixture must measure pH 6.5–7.0. Dip an unpainted iron knife into the slurry; if reddish copper precipitates on the blade, add more lime to neutralize acidity.

2. Major Target Diseases Controlled

• •Grapes: Downy Mildew (*Plasmopara viticola*) and Anthracnose.

• •Pome Fruit (Apples, Pears): Fire Blight (*Erwinia amylovora*) and Apple Scab.

• •Citrus: Bacterial Canker (*Xanthomonas*) and Gummosis (*Phytophthora*).

• •Coffee & Tea: Black Pod and Blister Blight.

3. Application Windows & Anti-Scorch Safety

Always spray during cool early morning hours. Never spray under scorching midday sun or high humidity without testing for complete lime neutralization.