**2. Postharvest losses**

Postharvest fruit losses mostly arise laterally in the entire food supply chain from handling to consumption declining quality and market value of produce [1]. Usually, immature peaches show no visible rot symptoms but as they mature symptoms are clearly visible. These latent infections usually become active when the fruit ripen, worsening the disease incidence in harvest and post-harvest. *Fusarium* spp., *Rhizopus* spp., *Penicillium* spp., *Cladosporium* spp., *Botrytis* spp., *Aspergillus* spp., *Monilinia* spp., are major destructive postharvest fungal rots infecting perishable stone fruits like peaches. These postharvest fungal rots are now frequently reported in regions with high technology stores resulting in fruit rotting, and it is estimated that about 25–50% of the produce is lost in the developing and developed countries, respectively nectarines [8].

Postharvest diseases of stone fruits are characteristically triggered by a diversity of fungal rots, yet some of their casual agents, confirmation is still progressing. Sufficient awareness regarding epidemiology of opportunistic fungal rots is available whereas knowledge of their occurrence after quiescent infections during long term storage is limited. Usually, storage rots cause significant losses after latent infections [9]. Fungal pathogens cause significant fruit losses after harvest and results consequently in an essential reduction in the global supply. Several strategies have been altered to manage postharvest fungal rots around the globe. Fungal Rots caused by phytopathogenic postharvest rots incite severe agricultural and horticultural crop losses annually [10]. Bio-management with antimicrobial agents is explored as a substitute against postharvest fungal rots of perishable fruits [11].
