Abstract: Brown rot is one of the most significant infectious diseases for postharvest stone fruits, which would do severe harm to fruits during storage and lead to great losses. In regard to the brown rot control technology of postharvest fruits, physical control technology including low temperature storage, atmosphere storage, heat-treatment, microwave-treatment and so on, has a certain effect. Although chemical fungicides can control brown rot effectively, it have some weakness such as leading to pollution of environment and emerging resistance, which could be made up by natural fungicides and biological control technology especially antagonistic bacteria control technique. In addition, preharvest technology such as the use of calcium and antagonistic bacteria can also control brown rot effectively. The combination of preharvest and postharvest technology for controlling brown rot will be the future direction of development. The article reviewed the brown rot control technology of postharvest fruits from physical, chemical and biological aspects, which would provided a scientific basis for integrated control of brown rot and reduced commercial losses.