The present investigation was designed to study intensively, the fungi associated with stone-fruits (apricots, cherries, peaches and plums) that causing rots for these kinds of fruits. Survey for the mycoflora of those fruits post-harvesting and during storage periods were carried out. The highest percentage of infection was recorded in fruits with street sellers and the smallest one was recorded in cold storage cars. Mycoflora of the apparently healthy fruits included Alternaria, Aspergillus,

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... iplodia, Fusarium, Monilinia, Penicillium, Rhizopus, Stemphylium and Thamnidium. The mycoflora of rotted fruits did not differ from healthy fruits, but the total counts of dominant species were different. Rhizopus stolonifer, Penicillium expansum, Aspergillus niger and Monilinia fruticola were the most dominant species. Those four species has been chosen for further physiological and pathogenicity studies. The tested fungi showed an extensive growth on peptone glucose agar; potato dextrose agar (PDA) and molt extract agar media. The optimum temperature for Aspergillus niger growth was 25-30 ο C and it was 30 ο C for the other tested fungi. The neutral pH values (pH 7) encouraged the growth of the tested fungi. Acetic acid and 6% chitosan showed a high inhibitory effect against the tested fungi. The best inhibitory effect was recorded with 6% chitosan, followed with acetic acid and then 3% chitosan. Ozone water showed lesser inhibition effect. In conclusion, fruit are generally infected by fungi and lower temperature and pH decreased fungal infection which increased in case injured fruits. Thus, fruits preservation and sales must be carried out under clean and cold conditions.