The leaf scorch fungus causes purpling, and is common in certain susceptible varieties.

Also, nutrient deficiencies such as nitrogen

or phosphorus

cause purplish to reddish-colored leaves. P deficiency is most common when the pH is too low (<5.5) or too high (>7.0).

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This is a part of The Berry Diagnostic Tool - a companion to the NRAES Production Guides for Strawberries, Raspberries and Blueberries