What effect does brown rot have on fruit?

Brown rot, caused primarily by the fungus Monilinia fructigena, has a significant detrimental effect on fruit, particularly stone fruits like peaches, plums, and cherries. This disease leads to the mummification of the fruit, whereby affected fruits dehydrate and shrivel, losing their turgidity. This process prevents the fruit from developing normally and results in the disintegration of the fruit tissue, making it unfit for consumption or sale.

Mummified fruits can potentially serve as a source of inoculum for future fungal infections, as the spores are often spread from these decayed fruits to healthy ones through wind and rain. In contrast, the other options imply beneficial effects on the fruit, which does not align with the impact of brown rot. The disease contributes to significant losses in agricultural yield and quality, highlighting the importance of effective management practices to control fungal infections.