Diseases

Bacterial Canker of Sour Cherry

Prunus cerasus L.

Bacterial canker of sour cherry is caused by a complex of Pseudomonas syringae bacteria, which trigger the development of necrosis, gummosis, and tissue death in the plant.

In the reference 15 varieties crop Sour cherry, where this is mentioned in the description.

The primary causal agents of bacterial canker in sour cherry are the pathogenic bacteria Pseudomonas syringae pv. syringae and Pseudomonas syringae pv. morsprunorum. Within the morsprunorum pathovar, specialized races are distinguished, which differ in virulence and belong to various phylogenetic groups characterized by pronounced genetic heterogeneity.

Symptoms of the disease include the formation of sunken cankers on trunks and scaffold branches, often accompanied by gummosis. In severe cases, girdling of conducting tissues occurs, leading to tree death, as well as necrotic spots on leaves and the blighting of generative shoots, known as 'blossom wilt'.

Specific resistance genes in sour cherry to bacterial canker pathogens have not yet been identified. Breeding for immunity to this disease is extremely difficult, as cultivars possessing complete resistance are currently virtually non-existent.

General information about the subject — on the page Bacterial diseases.

Sources8

Varieties of Sour cherry mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.