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Grey mould rot
Grey colour spores on infected fruit.

Grey mould rot

  • Causal Pathogen
    Botrytis cinerea

The flesh of the apricot first becomes brown with lesion expression. The lesion is mostly firm and leathery, with an uneven margin. Spore masses of an ash-grey / brown colour, cover the surface of the infected fruit, as the fungus progresses. The skin of the infected fruit readily slips away with a slight touch / sliding movement of one’s finger. This phenomenon is referred to as ‘slip-skin’. The decayed tissue does not separate easily from healthy tissue. Spread of decay to adjacent fruit is common during storage.

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