Bacterial and fungal pathogens that decay high carbohydrate plant tissue often target fleshy fruit. Fruit spots reflect a delimiting margin of pathogen development into a restricted zone. When many pinpoint infections coalesce, the area may become blighted or, with advancing growth, may decay and rot either on the plant or after it has dropped to the ground. Some of the greatest economic losses are from this group of diseases. The fungal pathogen, Botrytis, is a major fruit spot and rot producer of such crops as strawberry, onion, peach, cherry, plum, pear, grape, pepper, tomato, eggplant, celery, lettuce and carrot. Brown rot of stone fruit affects cherry, nectarine, peach, apricot and almond, causing enormous annual dollar losses on these crops. Likewise, Penicillium blue mold, that we otherwise recognize on stored breads, causes fruit rot of apple, pear, avocado, persimmon, quince and other soft fruits.