Brown rot

The flesh of the peaches becomes brown at the point where growth has manifested. At first the lesions are small, brown spots, with no superficial fungal growth which expands under favourable conditions. The lesions are categorised as firm and leathery.…

The flesh of peaches becomes brown with first lesion expression. The lesions are categorised as being firm, yet slightly soft, with an uneven margin. Spore masses of ash-grey / brown colour, cover the surface of infected fruit, as the fungus…

The flesh of peaches initially turns brown. The lesion is soft and soon collapses.  As the decay development progresses, the surface of the fruit is at first covered with coarse, white spore masses, which rapidly turns black.  The superficial fungal…

The flesh of peaches first becomes brown, with white fungal structures developing on the edges of the lesions. As decay develops, the white structures are covered with green-blue spore masses. The lesion is soft and watery, with a defined margin.…

Decay on peaches caused by Alternaria rot is generally firm. The surface of the fruit is covered by dark green / black spore masses. The fungal growth initially appears dark, grey-black, with a dark green colour settling as decay progresses.…

Mucor rot is not as common as Rhizopus rot on peaches. The symptoms are similar at the early stages of development. At fungal maturation, the spore bearing structures tend to be stiffer than that of Rhizopus, often directed at a…