• Infected fruits turn slightly brownish.
• The fungus advances into the inner flesh resulting in a soft, watery mass of decayed tissue contained in a slightly intact, brown skin.
• The pathogen sporulates on the surface of fruit and the typical, powdery, grey mould stage.
• The disease can spread by contact.

Brown spot	Watery mass	Grey mould

Management:

• Sodium bisulphate which releases SO2 when in contact with moist air can be used with packing material.Dibromotetrachloroethane, sodium-o-phenyl phenate, 2-acetyl-3-hydroxyfuran (Eckert and Sommer, 1967).
• Grey mould can be controlled by prompt cooling.

Image source: www.plantmanagementnetwork.org/pub/php/diagnosticguide/2008/apple/