As seasoned arborists with years of experience treating orchard diseases, we recommend immediately removing and burning all quince branches affected by canker. Always disinfect your pruner blades after each cut and before moving to the next tree to prevent spread.
Canker is caused by fungi or bacteria that target weakened areas on trees, such as branches or trunks injured by accidents or improper pruning.
Bacterial canker commonly affects stone fruit trees (cherry, plum, peach, apricot… as well as poplar, chestnut, lemon…), while European canker (fungal) impacts pome fruit trees (apple, pear, quince, etc.) and others like plane trees, chestnuts, oaks, pines, walnuts, roses, and vines.
Regardless of the type, the proven remedy remains the same: precisely cut back, carve out, and remove all infected parts, then burn them. No chemical treatments cure canker, but proactive prevention is key—< strong>disinfect pruning tools with alcohol or white vinegar between trees.
Avoid pruning during windy or rainy weather to minimize infection risk.
Copper-based sprays like Bordeaux mixture can help prevent fungal spore or bacterial spread. While applying healing agents to pruning wounds is a common practice, their effectiveness isn't always reliable based on field observations.
The most reliable defense? Maintain vigorous trees with proper watering, well-drained soil, and perform light pruning on this year's wood to promote quick natural healing.
