Transit rot

Rhizopus stolonifer

Rhizopus rot begins much like brown rot--as a small, brown, circular spot--but with a detectable difference. The skin of Rhizopus rot-infected fruit slips readily from the underlying flesh, while the skin of brown-rotted areas is tough and leathery. At normal temperatures, the small spots of Rhizopus rot enlarge rapidly and can involve the entire fruit in 24 to 48 hours. A white, whiskery mold appears on the surface of infected fruits, spreading to nearby fruit and the walls of the container. By this time, the fruit tends to leak and to smell like vinegar. Finally, tiny, black, spherical structures are produced on stalks above the white mold. Each of these contains thousands of spores that are released to float in the air. At this stage, the mold looks mostly black.

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