“…These changes inhibit mycorrhizae, stimulate unfavourable microbes in the soil (e.g. Marks et al, 1973Marks et al, , 1975Ellis and Pennington, 1992;Florence, 1996;Davison, 1997;Shearer and Smith, 2000) and make the sap and leaves of trees more nutritious, palatable and accessible to pests, parasites and pathogens (e.g. Landsberg et al, 1990;Granger et al, 1994;Turner, 2004).…”