For diseases of fruits that occur during storage, we can say that these are diseases that primarily occur in the orchard towards the end of the growing season. Despite adequate protection of the fruits during the growing season, it is common for the fruits to be exposed to infection after harvest. The diseases that develop in storage are mostly caused by fungi, and less commonly by bacteria, resulting in significant economic damage by destroying healthy fruits intended for the market. Fruits are also exposed to various physiological disorders during handling and storage. Rainy summers significantly contribute to the development of harmful or phytopathogenic fungi, but they can also develop during dry periods. The most important storage diseases are caused by Penicillium expansum, Botrytis cinerea, Monilinia fructigena, Colletotrichum gloeosporioides, Gloeosporium spp., and Alternaria spp. Since fungi are the main pathogens in most cases, fungicides with shorter withholding periods are used to control the causative agents of storage diseases. Although most postharvest diseases can be successfully controlled with chemical fungicides, their use is increasingly limited due to regulations on chemical residue levels. Three basic approaches are used to manage postharvest diseases of fruits and vegetables: prevention of infection, elimination of incipient or latent infection, and prevention of pathogen spread in the host tissue. Physical, chemical, and biological methods are used to manage postharvest diseases, but each has its limitations. However, the effectiveness of these methods can be improved by combining two or three treatment methods to reduce postharvest losses, extend the shelf life of the produce, and avoid fungicide resistance.