**1. Introduction**

Strawberry can grow in diverse ecological conditions, and it is an important crop for many countries. Many diseases and pests cause damage to not only strawberry foliar and roots but also directly to fruits. During the ripening, pests and diseases are also precisely essential. Therefore, in the beginning, it would be better to focus on the ripening process.

Fleshy fruit ripening is explained by a series of biochemical and physiological changes involving complex changes in taste, aroma, color, texture, and sugar, coordinated by plant hormones. It has a noteworthy influence on fruit quality, postharvest shelf-life, and consumer acceptance. Changes in color, taste, aroma, texture, and nutritional value during the ripening period make the fleshy fruit attractive and

delicious for consumers. These changes that occur with ripening are governed by external (i.e., light, temperature, and irrigation) and internal factors (i.e., genetic regulation and hormonal control) that allow fruit characteristics to develop [1]. As it is known primarily in the model plant tomato, the climacteric fruit ripening process is coordinated by ethylene perception and signal transmission [2]. Although ethylene was not thought to have played a role in the ripening of strawberry fruit, recent studies have shown that the ripening process is much more complex in non-climacteric fruits and controlled by ethylene [3], abscisic acid [4], auxin (indole-3-acetic acid [5], gibberellic acid [6], jasmonate [7] and brassinosteroids [8].

Following the ripening, pest, disease, and weeds of strawberry plants and interaction with yield losses are given attention in this chapter.
