Fruit infections appear as soft, light brown, rapidly expanding spots. Both green and red fruit are susceptible to infection, but ripening fruit rot faster. Spores of the fungus can be spread by the slightest touch or by wind. Pickers handling infected fruit often spread the disease. Early season temperatures between 70 o and 80 o F and wet weather are ideal for disease development.
Infection can also occur at lower temperatures when plants are wet for extended periods.
The fungus usually infects the plant through dead or dying plant tissue. Fruit resting on soil and touching another decayed fruit or a dead leaf in dense foliage are most commonly attacked. Control of gray mold includes planting in a sunny location that provides good air movement and soil drainage. Plastic mulches are effective in preventing fruit-soil contact. Avoid overhead irrigation if possible.