• It occurs on fruits during storage and transit.
• Affected of the fruits become watery.
• Watery spot increases and then entire fruit rots and emits bad smell
• Green fungal growth is seen on the surface of the fruits
• Spores of the pathogen are air-borne
• It entry through the stylar-end or lenticels was selective and in frequent

Internal watery tissue	Increased watery spots

Management:

• Benomyl, Thiophanate-methyl 
• 2% bleaching powder – 5 minutes and 0.2% flit 406 – 10 minutes
• storage at 2-40C.
• TBZ – 0.1% incorporated in waxol-0-12 – under refrigeration (Subramanian et al., 1973)
• Prestorage dip in TBZ (500ppm) for 2-3 minutes.
• Boric acid at 4% and Imazil

Image source: http://archive.bio.ed.ac.uk/jdeacon/microbes/applerot.htm