Investigating Effectiveness of a new Biopesticide for replacing Copper in Organic Farming Practices

Currently, copper-based products are extensively used in integrated pest management systems and, most notably, in organic farming, where synthetic chemical inputs are prohibited. However, their use has been increasingly restricted due to concerns about their environmental persistence and potential adverse effects on ecosystems and public welfare. Ongoing research is focused on the development and evaluation of alternative solutions to mitigate reliance on copper-based products in agriculture. LIFE Microfighter is a European project aimed at investigating the effectiveness of an innovative bio-pesticide composed of Pseudomonas synxantha DLS65 in combination with natural zeolites. Its goal is to mitigate the impact of Peacock Spot and other diseases, reducing the use of copper while preserving both yield and oil quality. The field study was carried out in cooperative Las Virtudes (Valencia) with the following treatments: (i) Microfighter treatment with 6kg/1000L per hectare; (ii) Copper treatment at 2.5 kg/ha and (iii) the Negative Control. The soil of the experimental site was characterized for its main physico-chemical properties and Cu content at the beginning of the experimentation (e.g. soil pH, organic matter, total and bioavailable Cu) to evaluate possible effects on crops and Cu accumulation in soil over time between the various strategies. Due to the non-systemic nature of this new product, uniform canopy dispersion is critical to ensure its biocidal effects. Consequently, its distribution on the leaves of the olive cv. Rojal was assessed during the first year of experimentation using environmental scanning electron microscopy (ESEM). Images obtained post-treatment with Microfighter revealed a uniform residue pattern of zeolite particles on the adaxial leaf surface of treated leaves, in contrast to the untreated controls. Chemical analyses (free acidity, peroxide value, spectrophotometric constants) and sensory evaluations of attributes such as olive fruitiness, bitterness, green notes, pungency, and other pleasant characteristics revealed no significant differences among the treatments studied. Furthermore, no adverse effects on the chemical or sensory properties of the olive oil were observed.

Research funded under the LIFE-2021-SAP-ENV-ENVIRONMENT program (Life - Microfighter, no. 101074218)