The Grounded Orchardist

What are those brown/black lesions on your apples and pears? Sometimes it turns to a corky/woody split. Its probably Scab and its nearly the time of year to make steps towards lessening its infection next year…hopefully!

Scab is a fungal disease which attacks leaves, fruit and branches. It overwinters in infected debris at the bottom of the tree patiently waiting to come back next year. It also spreads via rain splash, wind and bad orchard husbandry throughout the year.

So, how can you stop Apple and Pear scab from attacking your trees? Firstly, If you’re yet to put in your tree or trees. choose varieties that are resistant to scab. Discovery, Ashmeads Kernal, Ellisons Orange, Newton wonder, Pinova are all apple varieties resistant to scab. Fondante d’automne, Buerre Hardy, Jargonelle, Black worcester are all Pears resistant to scab. Please note this is not an exhaustive list. There are many more varieties of scab resistant apples and pears.

Next you want to practice good orchard husbandry. Clear fallen leaves and fruit from infected trees at the end of the season in order to minimise what overwinters. Thin out infected fruit and leaves in spring. Use this to your advantage when fruit thinning. Prune out infected twigs if possible. Burn all infected collected waste or put in your local green waste bin. The council compost green waste at very hot temperatures which kill the spores. If you put it in your own compost its likely to overwinter waiting to re-infect. Allow air and light to get into your trees. Always clean your tools afterwards, I use an alcohol spray.

If you have established trees it looks unsightly but its not all bad. Whilst waiting for it to hopefully get better over time, you can cut off the scab and still use the fruit (Unless its gone corky). You can still juice it as a whole fruit (scab and all) or, if you really can’t wait you could replace the tree with a scab resistant variety.