I'm not sure about this, but it looks like a possibility.

CANKER COLLAR ROT OF APPLES
Brown, rotting spots appear on the infected fruits. The spots constantly get larger, then eventually they spread over the whole surface of the fruit. Around the place of the infection circle-shaped mould pads occur on the fallen fruits or those remaining on the tree. The mycelium of the fungus entirely interwaves the infected fruit that becomes stiff, mummified, maybe black. The fungus spreads on the stored fruits - mainly if they in close contact - through the cortical pores or lenticels.

http://www.plantprotection.hu/modulok/angol/apple/canker_app...

Monilia fructigena Pers. - Brown Fruit Rot
The fungus over-winters on fruits in mycelium. In spring, this mycelium develops pads consisting of fungal spores; the latter are oval or lemon-shaped, colorless, 17-25 microns long and 10-15 microns wide, aggregated in furcated chains. With the help of wind, rain, or insects the conidia settle on young and mature fruits, causing the lesions that are usually small and brown, subsequently covering the entire surface. The pulp of the affected fruit is softened, brown, but remains juicy, sweetish, with an alcoholic taste. Eight to ten days after infestation, small dense gray-yellow pads of conidial sporulation of fungi form on surface in concentric circles.

http://www.agroatlas.ru/en/content/diseases/Pomae/Pomae_Moni...