Brown Rot on Tree Fruit

Brown rot is caused by the fungus Monilinia fructicola. It affects peaches, apricots, nectarines, plums, and cherries. It is one of the major stone fruit diseases in Pennsylvania.

Symptoms
Brown rot first affects blossoms, which wilt and turn brown. The infected blossom parts serve as a source of the fungus for future fruit infections. Fruit decay occurs as the fruit ripens. The infections begin as small brown spots, and the entire fruit can rot within a few hours under favorable conditions. Under wet and humid conditions, ash-gray to brown tufts of fungus develop over the surface of the infected area. If favorable weather conditions persist, the infection can spread from the fruit into small twigs and cause a canker. The canker may girdle the twig, causing it to die. Rotted fruits dry out and become mummified.

For more information, please see this Penn State Tree Fruit Production Guide Web page.

Penn State Horticulture Department

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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