The susceptibility of fresh fruits to post-harvest diseases increases during prolonged storage, as a result of physiological changes that enable pathogens to develop in the fruit. Postharvest use of fungicides is potentially harmful to humans. Hot water treatment may serve as an effective strategy to check the infestation of pests and diseases without involvement of pesticides and fungicides and its residues in fresh commodities. A better understanding of the physiology, pathology, biochemistry and molecular biology of hot water-treated produce will enable the development of more precise and effective hot water treatment techniques.