Copper toxicity in plants: a review and a case study on tea

Abstract

Copper in trace amounts is essential for various metabolic processes in the plant such as photosynthesis, carbohydrate distribution, and protein metabolism but at high concentration it causes physiological stress through generation of free radicals that induce the production of reactive oxygen species (ROS) via Haber-Weiss and Fenton reactions. Copper-induced generation of hydrogen peroxide, hydroxyl radicals, or other reactive oxygen species has been directly correlated with the damage to protein and lipids that may lead to reduced growth and even death. Tea (Camellia sinensis L. (O.) Kuntze) is an economically important plantation crop in India with round the year productivity. Copper based fungicides are cheap and effective in controlling fungal diseases and are used consistently throughout the year to combat different fungal diseases that pose a major threat to tea production. Excess Cu2+ has been found to alter several physiochemical parameters in the tea plants. A more detailed study on mechanisms of Cu2+ toxicity at the gene level is warranted.