Aims: To quantify and model the toxicity of brief exposures of spores of Rhizopus stolonifer, Aspergillus niger, Botrytis cinerea and Alternaria alternata to heated, aqueous ethanol solutions. These fungi are common postharvest decay pathogens of fresh grapes and other produce. Sanitation of produce reduces postharvest losses caused by these and other pathogens. Methods and Results: Spores of the fungi were exposed to solutions containing up to 30% (v/v) ethanol at 25-50degreesC for 30 s, then their survival was determined by germination on semisolid media. Logistical, second-order surface-response models were prepared for each fungus. Subinhibitory ethanol concentrations at ambient temperatures became inhibitory when heated at temperatures much lower than those that cause thermal destruction of the spores by water alone. At 40degreesC, the estimated ethanol concentrations that inhibited the germination of 50% (LD50) of the spores of B. cinerea, A. alternata, A. niger and R. stolonifer were 9.7, 13.5, 19.6 and 20.6%, respectively. Conclusions: Ethanol and heat combinations were synergistic. Control of spores of these fungi could be accomplished with much lower temperatures and ethanol concentrations when combined compared with either used alone. Botrytis cinerea and A. alternata were less resistant to the combination than A. niger or R. stolonifer.