Symptoms- Although brown rot damage is typically observed on fruit , the fungus may also infect blossoms and shoots. Blighted blossoms turn brown and stick to shoots in a gummy matrix in which gray to tan fungal Shoots infected by the brown rot fungus develop sunken, brown, elliptical cankers that may become gummy.
Cankered areas usually are restricted to new shoots and typically occur as the disease advances from infected blossoms. Gray to tan fungal Symptoms of brown rot on ripening peaches and nectarines may first appear as small circular spots that enlarge or coalesce. On mature fruit, these lesions develop and enlarge rapidly. When environmental conditions favor disease development, ripe fruits may rot completely within two days. Tan to gray Diseased fruits typically shrivel and turn brown to black, either dropping to the ground or remaining attached to the tree. These tough shriveled fruits, termed mummies, are the major source of overwintering fungal inoculum Life Cycle- The brown rot fungus, Monilinia fructicola, most commonly overwinters on fruit mummies on the tree or in infested crop debris on the ground, and in twig cankers. Sporulation of the fungus is favored by moderate temperatures (55° to 77°F) and wet weather. Spread of the fungal spores to new infection sites occurs by wind and rain-splash. Insects, such as honeybees or beetles, may also transport the fungal inoculum to new infection sites. Prevention and Control- Prune out affected branches and remove fruit from the tree. Do not compost any of the affected material
Fungicidal Control- BI-CARB Old Fashioned Fungicide
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