The fungal organisms that cause brown rot of stone fruits are Monilinia fructicola and Monilinia laxa. The symptoms of brown rot are blossom blight, twig blight, cankers, leaf shot-hole, quiescent infection and brown rot of the fruit. Infection of the fruit usually occurs as the fruit approaches full ripeness. A rapidly spreading firm brown rot develops and the fungus produces masses of fawn-coloured spores often in concentric zones. Infected fruit shrivel to a “mummy”. If this remains in the tree it continues to produce spores. Brown rotted fruit in cold storage appear black and there may be no signs of sporulation.