ABSTRACT

Pre-and postharvest fungal apple diseases Wayne M. Jurick II, USDA-ARS, USA; and Kerik D. Cox, Cornell University, USA

1 Introduction: apple cultivation, production and storage and the impact of fungal apple diseases

2 Pre-and postharvest apple diseases

3 Chemical, biological and cultural forms of disease management during apple production and storage

4 Emerging pathogens affecting apple production in the United States

5 Conclusion

6 Where to look for further information

7 References

1.1 Cultivation The World Apple and Pear Association reports that global apple production reached 64.3 million tons in 2013. China led with 31.7 million tons, while the United States placed a distant second with 3.2 million tons of apples produced. The farm gate value for US apple production in 2013 was valued at $2.7 billion and exports to Mexico, Canada and Taiwan resulted in $1.1 billion in revenue in 2012 (US Apple Association). There are about 7500 apple producers growing fruit on approximately 363 000 acres located in Washington State, New York, Michigan, Pennsylvania and California according the US Apple Association. Approximately two-thirds of the apples produced in the United States are consumed fresh, while the remaining third are processed into juices, sauces and butters. There are hundreds of different kinds of apples grown in the United States, including heirloom varieties. However, according to the US Apple Association, the top ten commercial cultivars include Red Delicious, Gala, Golden Delicious, Fuji, Granny Smith, McIntosh, Honeycrisp, Rome, Empire and Cripps Pink.