The flesh of the apricot first becomes brown. The lesion is soft and watery, with a defined margin. The surface of the fruit is covered by blue-green spore masses. The skin of the infected tends to disintegrate with touch. The brown lesioned area can often be scooped out, parting from the supposedly sound tissue below. Penicillium is also seen as a part of the ‘soft tissue’ rot pathogens, with development fairly rapid once the fungus has established.