Discolouration of fruits starts from calyx end or fruit surface. The discoloured area becomes reddish brown to black and is dry. Light brown tan colour rot, generally appears first in fruits near ground level, spreads rapidly with white sporulation in humid conditions. The infected area covers half to full fruit within a week. The rot extends beyond rind into the arils which disintegrate and are dark grey/brown black colour but are not watery.

Fruits infected by Aspergillus sp. generally are slightly off-color such as a paler red and may show some yellowish to brownish-red discoloration.