Brown rot is a fungal disease that primarily affects stone fruits, such as peaches, plums, and cherries. It is caused by the fungus Monilinia fructigena, which thrives in warm, humid conditions. The disease leads to the rapid decay of fruit, turning it brown and mushy, often resulting in significant crop loss. The symptoms of brown rot include soft, brown spots on the fruit, which can eventually cover the entire surface. Infected fruits may also develop a fuzzy, grayish mold. Effective management includes proper sanitation, timely harvesting, and the use of fungicides to protect healthy fruit from infection.