MoniliniaBraunfäule

Monilinia braunfäule, commonly called brown rot, is a fungal disease caused by species of the genus Monilinia. The complex includes several closely related pathogens, notably Monilinia fructicola, M. laxa and M. fructigena, which infect a wide range of hosts in the Rosaceae family, especially stone fruits such as peaches, nectarines, plums, cherries and apricots, and to a lesser extent apples and pears. The disease is widespread in temperate regions worldwide and can cause substantial postharvest losses.

The disease cycle begins with overwintering sources such as mummified fruit on trees or cankers on branches. In spring, the fungi produce asci and ascospores in fruiting bodies called apothecia, while conidia are disseminated by rain and wind. Conidia infect through wounds or natural openings, including blossoms, leading to blossom blight and fruit rot. Infected fruit turn brown, become mushy, and may develop a gray to white mycelial growth. In cool, humid conditions, mummified fruit can remain on trees or drop and later rot in storage, contributing to spread.

Management relies on sanitation, cultural practices and fungicide programs. Removing and destroying mummies and infected twigs, pruning for good airflow, and minimizing leaf wetness help reduce spread. Fungicide applications timed at petal fall and during wet, warm periods are common, with products including several demethylation inhibitor and other classes registered for stone fruits. Integrated strategies and careful orchard hygiene are essential to limit economic losses from Monilinia brown rot.