Brown rot occurs on all stone fruit worldwide and afflicts blossoms, twigs, and fruit, both pre- and post-harvest. Several closely-related fungal species, collectively known as Monilinia spp. cause the disease. In stone fruit, brown rot can lead to complete crop loss if management fails. Although less common on apple, brown rot in the northeastern United States reportedly inflicts losses up to 5% in preharvest fruit in conventionally managed orchards.