“…When fungi attack apple leaves, they typically produce toxins and effectors, causing the accumulation of reactive oxygen species (ROS), which in turn leads to cell death (Abe et al, 2010;Chung, 2012;Hugot et al, 1999;Johnson et al, 2000). In addition, fungal diseases result in the formation of black, necrotic leaf spots, moldy fruit cores, increased incidence of defoliation, fruit drop, and declines in fruit quality and production (Johnson et al, 2000;Kim et al, 2019;Rotondo et al, 2012;Shtienberg, 2012;Wang et al, 2012). Chemical treatments are commonly used to control fungal diseases, but such treatments have negative side effects, for instance, increased food safety risks and environmental pollution.…”