Fire blight, caused by the bacterium Erwinia amylovora, is a common and very serious bacterial disease. The disease is also referred to as blossom blight, spur blight, fruit blight, twig blight, or rootstock blight - depending on the plant part that is attacked. Erwinia amylovora infects approximately 75 different species of plants, all in the family Rosaceae. The hosts for this bacterium include apple, blackberry, cotoneaster, crabapple, firethorn (Pyracantha), hawthorn, Japanese or flowering quince, mountain-ash, pear, quince, raspberry, serviceberry, and spiraea. The cultivated apple, pear, and quince are the most seriously affected species, but many ornamentals serve as overwintering hosts for the bacterium and are important sources of new infections each year.

Losses from fire blight in apples and pears include: (1) death or severe damage to trees in the nursery; (2) death of young trees in the orchard; (3) delay of bearing in young trees due to frequent blighting of shoots and limbs; (4) loss of limbs or entire trees in older plantings as the result of girdling by fire blight cankers; and (5) partial
loss of the crop by the blighting of the blossoms and young fruits. The seriousness of fire blight is demonstrated by its effect on the commercial pear industry.

Symptoms
The fire blight bacterium can infect any portion of a susceptible plant. The common types of infection are blossom blight, shoot blight, and branch and trunk canker. Blossom blight is most common on pear, apple, hawthorn, mountain-ash, and
Pyracantha. Infected blossoms become water-soaked and darker green as bacteria invade new tissues. Within 4 or 5 days fruiting spurs may begin to collapse, turning dark brown to black (spur blight). The leaves wilt, die, and turn dark brown to black, usually remaining attached to the tree throughout the summer. As the bacteria move through the pedicel, the tissue becomes water-soaked and dark green. Infected tissues may exude either small droplets of a milky-white ooze or fine, hairlike strands containing millions of fire blight bacteria that can initiate new infections. The ooze, which later turns an amber color, contains countless bacteria that also are capable of causing new infections.

Shoot blight is recognized by the rapid dieback of shoots. Infections begin in the shoot tips and move rapidly down from one to twelve inches a day. Newly infected tissue becomes water-soaked and dark green or reddish brown in color. As in spur blight, infected leaves die and turn either dark brown (apple, crabapple) or black (pear) and remain attached throughout the growing season. Frequently, the tip of the
blighted shoot bends over and resembles a shepherd's crook. Hawthorn leaves turn yellow, then brown, shrivel, and fall prematurely.

The terminal shoots of Jonathan apple trees are often blighted back 12 to 36 inches (30 to 90 centimeters). The infection may continue down a shoot or flower spur into
a larger branch or trunk, forming a canker. These cankers continue to enlarge during the growing season and may girdle the affected part, resulting in the death of the entire branch or tree. The surface of a canker is somewhat sunken, relative to the surrounding healthy tissue, and the bark is usually darker in color. A distinct zone of rough, corky tissue may form at the margin of the canker. In some cultivars, it is difficult to determine the margin of the canker without cutting into the wood to expose the discolored and infected tissue. The diseased inner bark of older branches becomes reddish brown and marbled, in contrast with the whitish color of normal wood. The surface of smoothbarked branches darkens; also, cracks usually develop at the margins of the diseased area.

Fruits are susceptible to infection until just before maturity. The incidence of fruit infection is usually low; however, infections can follow mechanical injury such as hail or insect feeding. Diseased fruit is first water-soaked, turns brown, shrivels, and turns black. Droplets of milky and sticky bacterial ooze are commonly observed on the fruit surface during wet, humid eather.

A phenomena called "rootstock blight" usually occurs in high density orchards planted with susceptible rootstock such as M.9 and M.26. Rootstock blight is caused by formation of cankers on susceptible rootstocks which can completely girdle and kill the tree in one to a few months. The bacteria in the infected blossoms or shoots pass through healthy limbs and trunks and reach the rootstock and produce the cankers. Root suckers and sprouts from susceptible rootstocks also may become infected, much as do the shoots. These infections can also lead to the
invasion of the entire root system and the rapid death of the tree. Fire blight is often followed by Black Rot and Wood Rot.

Disease Cycle
The fire blight bacteria overwinter in living tissue at the margins of trunk and branch cankers that were formed by infections initiated in previous years, and possibly in buds. The bacteria resume growth in the spring when temperatures are above 65°F (18°C) with survival favored by rain, heavy dews, and high humidity. By the time trees are blossoming, ooze containing bacteria are present on the surface of cankers. Relatively few cankers survive winter, become active, and produce bacteria in the spring. However, a single active canker will produce millions of
bacteria, enough to infect an entire orchard. The cankers most likely to produce bacteria in the spring are those with smooth margins between healthy and infected tissue, and those formed in older wood. Cankers produce bacteria in droplets of ooze that are spread by splashing rain or insects (mostly bees, flies, and ants) to
open blossoms. The bacteria multiply rapidly on the blossom and invade the tissue through the nectaries (non-cutinized or flower parts). The bacteria then spread from blossom to blossom by rain or pollinating insects. The optimum temperature range for blossom blight infection is 65° to 86°F (18° to 30°C).

Succulent shoot tips are frequently infected by bacteria that have been spread from cankers and infected blossoms. The invasion of shoot tips can occur through natural openings, such as lenticels and stomata, but more commonly through wounds created by sucking insects such as aphids, leafhoppers, and tarnished plant bugs, by wind whipping, or by hail. The fire blight bacteria reproduce rapidly within an infected shoot. Droplets of ooze form on the shoots within three days. This ooze serves as a source of inoculum for the further spread of the disease. Shoots remain highly susceptible to infection until vegetative growth ceases and the terminal bud forms.

Warm (optimum temperature 76°F or 24°C) and moist weather is favorable for infection, and rapid growth encourages disease development. Nitrogen fertilization, late fertilizer application, poor soil drainage, and other factors that promote succulent growth or delay the hardening of the tissues from midsummer into autumn tend to increase the severity of this disease.

Dried bacterial ooze remains infectious for more than a year if it is not subjected to alternate wetting and drying. Contaminated boxes or other containers that are taken into orchards for fruit picking may serve as a potential source of infection.