Limitations on the use of postharvest chemicals have led the use of physical treatments such as hot water treatments or its use with low doses of synthetic fungicides recently. In this study, the effects of 56 oC hot water dip for 60 seconds, determined by pre-experiments, Imazalil (500 ppm) widely used in packaging houses against fungal diseases and the combination of hot water+Imazalil on the quality parameters of Star Ruby grapefruit stored at 8 oC and 85-90% relative humidity for 5 months were determined. As a result of the experiments, hot water+Imazalil treatments and Imazalil treatments better maintained the number of deteriorated fruits without changes in other quality parameters compared to control and hot water treatments hence have been determined as suitable treatments for practical use.