Pitburn causes the inner tissues of ripening fruit, when exposed to hot temperatures over a few days,
to turn gray and brown. Fruit may become gelatinous. Immature apricots do not have this symptom.
Pitburn is an environmental disorder resulting from high temperatures accelerating so fast that the inner
tissues of the ripening fruit do not have enough oxygen to mature properly. For apricots, some varieties
may be more resistant to pitburn than others.