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 Prognosis for Oregon Curl Free Peach with Bacterial Canker 
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Joined: Fri Mar 14, 2008 10:55 am
Posts: 2
Post Prognosis for Oregon Curl Free Peach with Bacterial Canker
Hi all,

I know this is like asking a chicken group when my hens are going to start laying, but bear with me...

I've got an Oregon Curl Free Peach that's about three or four years old. It almost certainly is suffering from bacterial canker (oozing goo, dead buds, sunken lesions on the wood). On the other hand, each year thus far, it has leafed out very nicely and produced a fair amount of fruit this year and last.

My question is this: What is the prognosis for such a situation-- short and long-term. I assume that long-term, it's doomed, but does that mean it needs to come out now? I'd been spraying with sulfur in the winter when I thought it was fungal, but I've accepted that it's bacterial finally... and so I'm planning on pruning off what I can, spraying with bordeaux this winter, and possibly cauterizing the larger cankers ala new zealand.

My plum and cherries seem free of it for the last couple of years. Of course, the conservative thing to do would be to pull it out, burn the house down, move overseas, and never eat fruit again, but I'm wondering about your opinions as to implementing a control program to keep it alive as long as its still so vigorous and productive.

Also, if that's advisable, any other ideas for keeping it as healthy as possible? Prune severely in dry weather? Streptomycin? Does anything actually, reliably help in your experience?

Thanks!

Rian


Mon Jun 22, 2009 3:51 pm
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Joined: Sun May 15, 2005 10:57 am
Posts: 1336
Location: Portland, OR
Post Re: Prognosis for Oregon Curl Free Peach with Bacterial Canker
I dare you to spray it with bacterial compost tea.
I've heard Willamette Organics is a good reliable brand. COmpost tea has done wonders for my disease prone plants. One of these years I might get enough guts to try peaches, but I'm still too scared right now.
John S
PDX OR


Mon Jun 22, 2009 7:21 pm
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Joined: Fri Mar 14, 2008 10:55 am
Posts: 2
Post Re: Prognosis for Oregon Curl Free Peach with Bacterial Canker
Hah... Thanks... I don't know if that was random, or if somehow you know that one of my pet peeves/rants is compost tea. Still, what the hell. I have nothing to lose, I guess (other than infecting my peaches with e. coli).

I'll say this... knowing that peaches, in general, don't live that long... there's nothing quite like a fresh can't-be-shipped-because-it's-too-meltingly-soft peach off a tree. The flavors put store bought "peaches" to severe shame.

I'm willing to try compost tea and biodynamic bark paste if it'll get me a couple more seasons of that.

I have a baby Autumn Rose going in the front yard... I'll just keep a rotation going as they die off.


Mon Jun 22, 2009 9:54 pm
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Joined: Sun Feb 21, 2010 4:36 pm
Posts: 3
Post Re: Prognosis for Oregon Curl Free Peach with Bacterial Cank
This is an older post but I thought I'd add my 2 cents anyway. I live in NE PDX and have an Oregon Curl Free peach tree that's about a dozen years old. I had about 6 or 7 years with a fantastic harvest. It was one of my lower maintenance trees. There was some bacterial canker but it was manageable - though the tree was getting leggier. Leaf Curl was not a problem at all, with at least one sulfur spray applied in the winter. Then came El Nino. In 2010 and 2011 we had a terribly wet May and June and ol' Curl Free really suffered. I've gotten zero harvest for the last 2 years. This spring looks like it may be another wet one. My strategy to combat this canker scourge is to renew as much of the wood as I can. I've severely pruned back the main branches and have a few promising new branches. If we continue to have a lot of warm, wet late springs though, I'll probably give up on peaches.


Sat Mar 17, 2012 12:08 pm
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Joined: Sun May 15, 2005 10:57 am
Posts: 1336
Location: Portland, OR
Post Re: Prognosis for Oregon Curl Free Peach with Bacterial Cank
Mine looked TERRIBLE last Spring, but then I sprayed it with compost tea, and all the bad stuff went away. Green, healthy and good.
John S
PDX OR


Sat Mar 17, 2012 8:47 pm
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