Strawberry (Fragaria × ananassa Duch.) is normally grown for fresh consumption; however, during peak production periods if there is less demand for fruit in the market, value-added products are also prepared to avoid losses to the growers. The fruits are highly delicate and require utmost care from plucking to until final consumption. Any lapse in between may cause extensive damage to the produce due to mechanical injuries caused by rubbing of fruits against each other, desiccation, appearance of fungal and bacterial pathogens or saprophytes on the injured portion developing into rots and spoilage of the fruit in transit, storage or at retail outlets. The important fungal pathogens causing postharvest spoilage are Botrytis cinerea, Penicillium spp., Mucor spp., Rhizopus stolonifer, Colletotrichum spp., etc., which not only cause economic losses but also generate mycotoxins, thereby affecting human health if consumed. Among all, grey mould (Botrytis cinerea) is responsible for huge economical losses to the strawberry industry. Curative management is of least significance; however, prophylactic measures such as precooling after harvesting, controlled atmosphere (CA)storage, physical methods (irradiation) and protective use of antagonistic microorganisms, viz., Bacillus megaterium, Bacillus subtilis, Trichoderma harzianum, etc., can be utilized for keeping the fruits free of postharvest problems. In this chapter, the latest developments with respect to etiology, epidemiology and control measures of major postharvest diseases are described for the benefit of researchers, students and progressive growers.