What type of rot is caused by Monilinia sp.?

The correct answer, brown rot, is associated with the genus Monilinia, which includes pathogens that primarily affect stone fruits such as peaches, plums, cherries, and apricots. Brown rot is characterized by a rapid decay process, often starting with the fruit becoming soft and developing a brownish discoloration.

Monilinia sp. primarily infects the fruit during the flowering period or at harvest, taking advantage of the high moisture content and favorable environmental conditions. The pathogens can also produce spores that can survive under adverse conditions, leading to continued cycles of infection. Understanding this is crucial for effective management strategies in orchard settings, emphasizing the importance of practices such as sanitation, timely harvest, and the potential application of fungicides to prevent the spread of this disease.

The other types of rot listed are caused by different pathogens or have different characteristics: blue rot is typically associated with specific molds like Penicillium, gray rot is usually caused by Botrytis cinerea, and soft rot is often the result of bacteria or different fungi. Each type of rot stems from distinct pathogens and results in differing symptoms and associated management strategies.