THE first records of fruit rotting by N. galligena were made by Salmon and Wormald in Kent1 and Dillon-Weston in the Wisbech area2, where it occurred on the variety ‘Worcester Pearmain’; it has since been reported as troublesome on a number of dessert varieties in various European countries3–6. Typical infection occurs at the blossom end of the fruit, either through the open calyx7 or lenticels8, and the disease became known as eye rot1. The rot frequently develops while the fruit is still on the tree2, and the cream-coloured conidial masses of the imperfect stage, Cylindrocarpon mali (Allesch.) Wr., appear on the surface1,2. Such fruit, if left on the tree, become mummified, and perithecia are formed during the winter following infection2.