Leaf spot of cherry

This fungus overwinters in dead leaves on the ground as its main form of survival. In the spring, apothecia develop on these leaves. Ascospores are produced in these fungal fruiting bodies and are forcibly ejected during rainy periods for about 6–8 weeks, starting at petal fall. This is the telemorph or sexual stage and results in new genetic recombination and variation for the disease. This pathogen mainly affects and is most noticeable on the leaves of cherry trees. The most obvious symptom of this disease is the yellowing of leaves before they drop in the early spring. Infected leaves are filled with numerous black lesions that cover an obvious portion of the leaf. These lesions first appear as small purple spots which turn red to brown and then black. Most spots are circular but can amalgamate to form large, irregular dead patches. These spots tend to enlarge and separate from healthy tissue. Lastly, they drop out of the leaf giving a “shot-hole” appearance. This shot hole effect is more common on sour than on sweet cherries. In more severe and advanced cases, lesions are found on the fruit, petioles, and stems. Leaves with lesions present typically fall off early in the growing season and it is common for seriously affected trees to be defoliated by midsummer. Leaves severely infected by the disease turn very yellow before falling off.

If the disease is not controlled and allowed to persist for several years there could be various adverse effects to the overall cherry production of a tree primarily due to the cycle of early season and repeated defoliation. These effects include dwarfed and unevenly ripened fruit which has poor taste, trees more susceptible to winter injury, death of fruit spurs, small and weak fruit buds, decreased fruit size and set, and eventual death of the tree. If the disease has significantly infected the leaves enough in early spring it is possible that the fruit will fail to mature in that year. This fruit will typically remain light colored, soft, and very low in soluble solids and sugar.