Brien (1932b) identified and described Gloeosporium perennans as the causal organism of the rot of stored apple fruits reported by Cunningham (1925a) as Delicious Spot. Taylor and Brien (1943) noted that in some seasons it may be of considerable economic importance, especially in Nelson. Taylor (1946) showed that the application of summer Bordeaux sprays would control the disease. Brook (1959) recommended, to control ripe spot, spray programmes which included phenyl mercury chloride applied at regular intervals until December and then replaced with captan for the remainder of the season. He also recommended that fruit should be stored between 36-38^°F. Padfield and Cooper (1965) showed that a temperature a little above freezing suspended development of the fungus lesions for approximately three to four months.