brown rot

For brown rot of trees and wood see Dry rot.

Brown rot (Monilinia fructicola) is a fungal condition that attacks stone fruit, commonly affecting peaches, pears, apples and plums. The fruit develops small brown squishy circles, which gradually spread over the surface of the fruit. Once the fruit is entirely infected, it shrivels up and develops a fuzzy coating of fungus.

Brown rot can also infect the flowers, leaves and stems of the tree, causing serious damage.

Young fruit is not usually susceptible to brown rot unless it is damaged in some way, giving the spores access to the interior of the fruit. Once the fruit ripens and becomes soft, it is more easily infected, especially under warm, moist and humid conditions. In severe infections, an entire crop of fruit can be destroyed in just a few days.

External links

• http://ohioline.osu.edu/hyg-fact/3000/3009.html
• http://apsnet.org/education/LessonsPlantPath/BrownRot/default.htm

See also

Fungi portal

• Helotiales

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