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Bacterial spot - Xanthomonas campestris pv. pruni (Smith) Dye
Home > Pest management > Bacterial spot
Bacterial spot appears on apricot, peach, nectarine, plum and prune. Brown, angular spots are typically concentrated along midribs and at the tips of leaves, where lesions may coalesce and cause a firing of leaf tips. Early leaf yellowing and drop occur following severe outbreaks of infection.

Fruit develop small, brown (purple in plum), sunken spots, usually on the exposed side. Sunken areas crack and coalesce to affect large areas of the fruit. Lesions on young fruit may exhibit deep pits with gumming; those on older fruit tend to be superficial.

Infection of new shoot growth can result in the production of elliptical cankers in the summer or the following spring. Summer cankers are usually located between the nodes; spring cankers tend to be located at nodes.
Bacterial spot
Yellowing and tip burn of peach leaves by bacterial spot.

Bacterial spot on peach Bacterial spot on nectarines Bacterial spot on pear
Bacterial spot on peach. Bacterial spot on nectarines. Bacterial spot on pear.
 
Additional information
Images on this page provided by Alan L. Jones.

This information was developed from A Pocket Guide for IPM Scouting in Stone Fruits by David Epstein, Larry J. Gut, Alan L. Jones and Kimberly Maxson-Stein. Purchase this in a pocket-sized guide for reference in the orchard from MSU Extension (publication E-2840).

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Funding support: Project GREEEN, the Michigan Cherry Committee and the MSU IPM Program. Read disclaimer. Web developed by: J.N. Landis.
Updated: 03/03/08
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