The spots will gradually turn brown and look like bruises. With time, the spot will become sunken and the underlying tissue will become spongy. Spots most frequently occur at the calyx end of the fruit, though the entire fruit is susceptible. Though conditions that lead to bitter pit occur while fruit is on the tree and symptoms can develop on fruit before harvest, the disorder often does not appear until after the fruit has been harvested. Maximum symptom development usually occur within 1-2 months in storage.
Affected fruit is bitter.
Any condition that causes calcium to concentrate in the leaves at the expense of the fruit can cause bitter pit. The disorder is more likely to occur on vigorous upright branches with abundant leafy growth because calcium is diverted from developing fruit to the rapidly growing leaves. Other factors contributing to the development of bitter pit include variety susceptibility, poor fruit set, excessive nitrogen or potassium fertilization, and hot, dry growing conditions. In New Mexico, climate plays a major role in the development of bitter pit. That causes calcium to be diverted to the leaves at the expense of the fruit.