In article ,
Bob Hobden wrote:

We have 4 cherry trees on our allotment, all on Giselle 5 rootstock so as
small as possible. This year is the first that we have had a good crop but,
besides those the mice have nibbled, a significant number of the fruit have
very small puncture holes, pin prick size, in them that then rot the fruit.
From the smell (and taste if you don't notice) it's as if they make the
fruit ferment internally. Anyone any idea what is doing this?

The fermentation is simply because yeasts are ubiquitous, and the hole
allows them in. I don't know what makes the hole, but it's unlikely
to cause the fermentation - it might be some kind of juice-sucker.


Regards,
Nick Maclaren.