• Enlarged rots are soft but not mushy.
• Circular and medium brown during the early and medium stages of development.
• Decayed area enlarges, small black spots about 1/8 inch across gradually develop at the lenticels
• Entire fruit is decayed and under warm conditions turns black and develops a velvety sheen.
• In warm, moist conditions gray to tan fungal tufts develop, either in varying size patches or scattered over the decayed surface.

Circular and medium brown fruit	Decayed fruits

Management:

• Control of brown rot begins with sanitation.
• All twigs with brown rot cankers need to be pruned and removed from the area or destroyed.

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