Postharvest Fruit Rots in d’Anjou Pears Caused by <i>Botrytis cinerea</i>, <i>Potebniamyces pyri</i>, and <i>Sphaeropsis pyriputrescens</i>

Fig. 24. Gray to brown sporulation (masses of conidia) of Botrytis cinerea in a 10-day-old PDA culture incubated at 20°C under 12-h alternating cycles of dark and fluorescent light.



Image from Plant Health Progress article:
Postharvest Fruit Rots in d’Anjou Pears Caused by Botrytis cinerea, Potebniamyces pyri, and Sphaeropsis pyriputrescens