Tree Fruit IPM Report March 24, 2025

Tree Fruit Phenology: 

Tree fruit phenology is about normal southern counties based on historical observations. In southern counties some early blooming varieties are pre-pink. Redhaven is normally at bud swell around March 22. Some apples are at green tip, and pears are about ½” green. Plums are at early to full bloom. Cooler weather this week and rain forecast for the weekend should help slow development.  

Peach: 

Brown Rot: Blossom infections from the brown rot fungus can occur whenever pistils are exposed and a favorable climate exists. Infections can occur during any wetting period when temperatures are between 41 and 86 °F. However, optimum conditions for infection occur with wetting and temperatures in the mid 70’s. During long wetting periods (several days or more) blossoms can be infected regardless of temperature. Generally infections that occur when conditions are sub optimal are less severe. Blossoms and fruitlets will remain susceptible until the pistil dessicates (sometime between petal fall and shuck split). Initiate coverage for blossom blight starting at pink for short petaled varieties and 5-10% bloom for showy flowers. See the NJ Commercial Tree Fruit Production Guide for recommended materials and rates. 

Scale Insects: Oil applications may be safely applied up to pink on peach. Other options include Centaur, Sivanto Prime, Esteem, and Venerate. These products can be combined with oil or applied alone. See the apple section below for more information. 

 Apple: 

Diseases: Fire blight is the main target at this stage. Copper formulations applied for fire blight suppression should be adequate for scab control at green tip to 1/4″ green, unless scab was not controlled in 2022. If your orchard had scab last year, include a protectant such as vangard or syllit at 1/4″ green tip. Copper should not be applied after 1/4″ green where fruit russet is a concern. Beginning at 1/2″ green highly effective scab materials should be used. Primary apple scab spores are released during any substantial infection period. At tight cluster include products effective for powdery mildew and cedar apple rust. See the NJ Commercial Tree Fruit Production Guide for recommended materials and rates. 

 Scale and Rosy Apple Aphid: One sees many recommendations for mixing materials efficacious for scale such as the insect growth regulators (Centaur; Esteem) with delayed dormant oil applications. The general consensus from data review seems to be that the addition of scale insecticides to oil do not significantly improve control over oil applied alone. Tests performed by Dr. Neilsen’s lab indicate that both Sivanto Prime and Centaur and Venerate when applied alone in the pre-bloom period are comparable to dormant oil for scale control. Esteem has good efficacy for scale when applied up to to 1/2″ green. Closer has some efficacy against scale, however it has not been evaluated for control of overwintering scale. Whether you opt to add insecticides to dormant oil or not for scale control, dilute coverage is the most important thing. Scale do not move. In order for oil to do its job and suffocate overwintering scale and mite eggs it must cover as much of the tree surface area as possible. Esteem, Closer, Sivanto Prime, and Versys, applied either alone or with oil at 1/4″ to 1/2″ green all have good to excellent ratings for rosy apple aphids. See the NJ Commercial Tree Fruit Production Guide for more information. Note that the Virginia Spray Bulletin for Commercial Tree Fruit Growers lists syllit as incompatible with centaur. 

 European Red Mite; San Jose Scale: Oil applications for mite suppression and scale control should start at 1/4” green. Apply 2% dilute or 4-6 gals oil/acre concentrate at 1/4”green to tight cluster; 1% dilute or 2-3 gals/acre concentrate at tight cluster to pink. Oil should not be applied if temperatures are expected to dip into the mid 30’s within 48 hours of application, and captan or sulfur should not be applied within 14 days of any applications of oil or oil-based formulations. Check the product labels for additional phytoxicity precautions. 

 Pear: 

 Pear Psylla:  Dormant oil applications should have already been started to deter psylla egg laying. At the green cluster stage a pyrethroid is generally included with oil to knock down adults migrating into the orchard.  In lieu of oil, Surround may also be applied starting at swollen bud and continued through bloom. If using Esteem for psylla control make one application delayed dormant through popcorn or two applications; one at delayed dormant through popcorn and one at petal fall. Centaur is also effective and one application may be made pre-bloom or at petal fall. Sivanto Prime is also labeled for early season applications and should be combined with oil. 

 Pear Diseases: It’s not too late to apply copper for fire blight suppression, but copper should not be applied past the green tip stage if fruit russet is a concern. Include effective materials such as Ziram or EBDC formulations for Pear Scab and beginning at the cluster bud stage. At white bud use products effective for rust, pear scab, and fabrea leaf spot. Particular attention should be paid to rust on aisan varieties. Start planning for blossom sprays using antibiotics. For both apples and pears, consider using Kasumin at bloom. Kasumin is an antibiotic like Streptomycin and Oxytetratracycline. It contains Kasugamycin which is a different chemistry. Kasumin is only labeled for bloom and petal fall applications while strep and oxytet are labeled for post bloom use. Using 3 different chemistries in rotation allows for resistance management while extending the protection into the post bloom period when late blossoms typically appear. Whichever material you use, the addition of Actigard, Lifeguard or other plant defense elicitors during bloom may improve control. 

 

 

 

 

 

 

Cleaning and Sanitizing Tools for the Production Season

Now is the time to think about where there are potential sanitation issues on your farm.    At the start of the season all your bins, totes and harvesting tools that come in contact with the harvestable part of the crop should be washed and sanitized before using. First, they should be cleaned and scrubbed with a  soap then rinsed off prior to sanitizing. Rinsing is important since some sanitizers will interact with the soap and that could reduce the efficacy of the sanitizer. Once they are cleaned and sanitized let them dry then place in a protected area.  Train workers on how to decide whether a container should be cleaned and the process for cleaning and sanitizing.

During the season picking baskets should be checked after each use to see if cleaning and sanitizing is required.  You do not need to do this every day, but when a sufficient number of containers are dirty, take the time to clean them. We cannot get rid of risks on farms completely, but this step is essential to reducing risks.

If you use a packing or wash line, it should be cleaned and sanitized at the beginning of the season and after each use.  This could be done at the end of the day or just before using the next time.  There are four steps to cleaning and sanitizing a piece of equipment.

  1. Remove any obvious dirt or debris from the surface.
  2. Apply an appropriate detergent and scrub the surface. There are no set recommendations as to which detergent to use.  Scrubbing is important to remove dirt that sticks to the surface and any biofilms that can have formed.  Biofilms are a community of microorganisms that stick together and form a protective layer around themselves.
  3. Rinse the surface with clean water making sure to remove all the detergent and soil. If the detergent is not removed, it may react with the sanitizer making it ineffective.
  4. Apply a sanitizer approved for use on a food contact surface. Make sure to read the label for the concentration and contact time.  Each product may require different contact time from a few seconds to several minutes.  Remember the label is the law so follow what the label requires.

There is a difference between cleaning and sanitizing.  Cleaning is the physical removal of soil from the surface which includes the use of clean water and a detergent. Sanitizing is the treatment of a cleaned surface to reduce or eliminate microorganisms.  Remember you cannot sanitize a dirty surface!  The surface must be cleaned first!

For more information please see the links below or visit our website

onfarmfoodsafety.rutgers.edu

Video on cleaning and sanitizing a packing line:  Single Line Pass Surface Sanitation: Deep Clean

Choosing the correct sanitizers: PSA EPA-Labeled Sanitizers for Produce

Correct dosage rates for sanitizers: Sanitizer Dose Calculator

NJ Ag Convention Educational Session Summaries Available Online

The proceedings from the 2025 New Jersey Agricultural Convention educational sessions are now available online. Visit the Vegetable Crops Online website for this year, and previous years, proceedings.

CMC Board of Agriculture’s 2nd Annual Industry Night

If you are in Atlantic, Cumberland or Cape May County, you are invited to the 2nd Annual Industry Night:

Janine Spies, State IPM Program Coordinator for New Jersey will provide an overview of Integrated Pest Management and Pesticide Safety for New Jersey Agriculture. Spies’ talk has been approved for Pesticide Credits for CORE (2) and PP2 (2).

From 6 to 8 p.m. visit the Lockwood 4-H Youth Center for networking, food, and vendors. The Center is located on the Cape May County 4-H Fairgrounds, 355 Court House – South Dennis Road, CMCH, NJ 08210.

Additionally, a complimentary dinner, catered by Matt’s Family, Taste the Love!, is being provided by the Cape May County Board of Agriculture.

Industry Night is free, however, those interested in attending are asked to RSVP by February 26 to 609-465-5115 ext. 3607 or to capemayag@njaes.rutgers.edu.

CMC Board of Agriculture’s 2nd Annual Industry Night

If you are in Atlantic, Cumberland or Cape May County, you are invited to the 2nd Annual Industry Night:

Janine Spies, State IPM Program Coordinator for New Jersey will provide an overview of Integrated Pest Management and Pesticide Safety for New Jersey Agriculture. Spies’ talk has been approved for Pesticide Credits for CORE (2) and PP2 (2).

From 6 to 8 p.m. visit the Lockwood 4-H Youth Center for networking, food, and vendors. The Center is located on the Cape May County 4-H Fairgrounds, 355 Court House – South Dennis Road, CMCH, NJ 08210.

Additionally, a complimentary dinner, catered by Matt’s Family, Taste the Love!, is being provided by the Cape May County Board of Agriculture.

Industry Night is free, however, those interested in attending are asked to RSVP by February 26 to 609-465-5115 ext. 3607 or to capemayag@njaes.rutgers.edu.

Gleaning: Produce Safety Best Practices

Allowing gleaners on your farm is a wonderful way to provide nutritious high-quality food to food insecure communities. Gleaners can unknowingly contaminate produce, a thirteen minute training video has been developed for volunteer gleaners focusing on produce safety.  This video is available on the Rutgers NJAES YouTube site and soon on the Rutgers On-Farm Food Safety site. A companion quiz was created for use to take after watching the video to test the knowledge of the gleaner on best practices.  A certificate of completion is displayed once the questions have been answered correctly.  We encourage farmers and gleaning organizations to stress the importance of produce safety during the gleaning process through education and support the health and hygiene practices of gleaners.  Best practices covered in the video are discussed in the Q&A below.

How should a farm support gleaner health and hygiene?
The gleaning organization should be aware of what you expect to supply gleaners while they are at your farm and know what they need to provide themselves.

  • Restrooms and hand washing stations should be available in the location that gleaning will take place
  • Restrooms and handwashing stations should be stocked and ready to use
  • First aid supplies should be provided at a central location

What information should you supply the gleaning organization?
Clear communication channels before and during the gleaning process are important!

  • The contact information of the person at the farm who is responsible in case there is an emergency, or if something goes wrong
  • Location/s at the farm where gleaners are permitted to harvest
  • Location of restrooms and handwashing stations
  • Crops that will be harvested and any needed tools or containers that the gleaning organization should provide
  • Information specific to animal activities in the field that could result in feces in the field or feeding damage from wildlife
  • Any areas of the farm that gleaners must not enter

What information should the gleaning organization communicate to gleaners before they arrive at a gleaning event?
While many gleaning events happen last minute, and gleaner participation may be tentative, it is important that this information is shared with them prior to the event to help facilitate good practices.

  • Signs and symptoms of illness that would prevent them from gleaning
  • Appropriate clothing to wear while gleaning
  • Hand jewelry should not be worn while gleaning
  • Tools and gloves from home should not be used, gleaners should only use items supplied by the farm or the gleaning organization
  • Snacks and non-water beverages are not permitted in the field
  • The training video should be viewed prior to all gleaning participation

What information should gleaners understand about identifying produce that is safe to glean?
Gleaners should understand what produce can and cannot be harvested.

  • Do not harvest produce that has fallen off of the plant and is on the ground
  • Do not harvest produce that was dropped on the ground during harvest or transportation
  • Do not harvest produce that is visibly contaminated with fecal matter
  • Do not harvest produce that may be contaminated with fecal matter

What information should the farmer share with the gleaning coordinator and gleaners once they have arrived at the farm?
Information should be provided to gleaners at the start of the event to remind them of your expectations while gleaning. Volunteers showing up late must be informed of this same information and should know to check in with the gleaning coordinator.

  • Restroom and handwashing station locations
  • Importance of washing hands including when to wash them
  • First aid kit and injury handling procedures
  • Harvesting procedures and how to use tools if needed
  • The process to avoid placing harvest containers on the ground, such as using a bottom bin to stack on top of with other bins, with the bottom bin not harvested into
  • Gleaners should not use tools or gloves from home

What behaviors should I expect to see gleaners doing while gleaning to ensure produce safety?

  • Not eating or drinking non-water beverages in the field
  • Not eating produce while they are gleaning
  • Washing hands at appropriate times:
    • Prior to the start of gleaning
    • After using the restroom
    • After eating, drinking, smoking
    • Anytime their hands may become contaminated
  • Awareness of and staying away from fecal material in the field
  • Communicating with the gleaning coordinator when:
    • Fecal material found in the field
    • An injury occurs
    • Someone begins to feel ill
    • Restroom or handwashing facility issues

For more information on produce safety, and details on why the above best practices were targeted for the harvesting of produce visit the Rutgers On-Farm Food Safety Essentials webpage.  To access the gleaner produce safety training visit the Rutgers NJAES YouTube channel: https://www.youtube.com/watch?v=grIGTneupd8