Monilinia fructicola (Wint.) Honey and
M. laxa (Aderh. & Ruhl.) Honey
Brown rot of pears is a minor disease, caused by the same fungi that are associated with brown rot of stone fruits. It is normally restricted to the humid growing areas of the United States. Generally, the symptoms in brown-rotted pears are similar to those in brown-rotted apples. Spots are circular, brown, and more likely to be soft than in apples. Infections may occur in the orchard when pears are injured by insects, hail, or other mechanical means. Cold storage will restrict new infections, but established ones will make some progress. Measurable losses from poorly sprayed orchards of Eastern-grown pears may occur in storage or in ripening rooms, but heavy losses are uncommon.
Brown rot of pears is not a problem on wholesale markets. To control the disease in the orchard, consult your State agricultural experiment station or extension service (see Apples, Brown Rot).
Pear brown rot