Fire blight of pear

Abstract

Fire blight of pear, caused by the bacterium Erwinia amvlovora, is the most significant bacterial disease of this fruit species, both in our country and worldwide. Epidemics, although sporadic, are often devastating depending on external conditions, primarily temperature and humidity, the amount of initial inoculum and the sensitivity of the host variety. Therefore, the disease can be either catastrophic or of secondary importance, depending on the year and the cultivar being grown. The ability of the bacterium to multiply and spread rapidly in host plants makes it very difficult to suppress and control. Protection against fire blight is not simple, and involves combination of preventive agrotechnical, mechanical, sanitary and Chemical measures. The most effective Chemical control measure is application of copper compounds and antibiotics, but their application contributes to environmental pollution and development of resistant E. amylovora populations. Therefore, there is a great need to find alternatives to protect pear and other hosts from this bacterium. Although fire blight was first observed almost two and a half centuries ago, dne to its specificity, it continues to occupy attention of the experts with undiminished intensity, and wherever it appears, it creates great problems in pear production. Therefore, extraordinary efforts of both fruit growers and plant protection experts are necessary in order to prevent and mitigate the consequences ofthis very harmful bacterial disease.