FUNGAL CONTAMINATION with Bysso-chlamys fulva has been reported to be responsible for softening of canned apricots in South Africa. In Australia, apricot softening was attributed to the slow action of a heat-resistant pectic enzyme produced by the mold Rhizopus stolonifer. The softening was thought to be due to mold contamination in the orchard or following mechanical damage during post-harvest handling.