Aspergillus rot may infect plums, but are less common than any of the other pathogens listed. The disease is often referred to as black mould. Dark brown to black, loosely scattered fungal structures (ball-like) appear on the infected fruit. The skin and flesh of infected fruit disintegrates upon touch. This phenomenon is referred to as ‘soft tissue’ rot / breakdown. Aspergillus rot is more common on mature / ripe fruit, especially when storage temperatures are elevated above 2 °C. Aspergillus rot, like Rhizopus and Penicillium, are rated as rapid growers, macerating the tissue under slightly warmer storage conditions. Initial infections are mostly associated with injuries. Aspergillus niger is the causal pathogen.