INTRODUCTION Populations are growing and global society need to produce a lot of food or reduce food losing for ensure people with enough food. Unfortunately, food losses are crucial important for contemporary society, because 815 million people are undernourished and can't get enough food (http://www1.wfp.org/zero-hunger). Postharvest losses can occur between during harvesting and consumption of people. Post harvesting losses includes on-farm losses, losses during food processing, transportation, handling, storage, and consumption. Food losses can be measure by decreasing volume or weight but in terms of economic it is as severe as agriculture. Post-harvest fruit losses should be take into account because according to common recommendation for vegetable and fruit intake is at least 400 grams per day (SACHDEVA-SACHDEVA, 2013). One of the most important source for post-harvest fruit losses are different fungal disease and especially gray mold. Gray mold is caused by Botrytis cinerea. B. cinerea can cause disease in more than two hundred plants. It has the ability to survive in the field under extreme conditions as a saprophyte, where it colonizes drops of fruit juice, dried and dead leaves, residues of flower, or other non-living plant portions (FILLINGER-ELAD, 2016). In many case it is high probability to find grey mould in packed products on the market and the infection with pathogen is often started from infected petals. To avoid postharvest losses is to take significant steps not only during harvesting, but also during storage. It is true that appropriate storage conditions can not only abort the growth of grey mold infection but appropriate storage conditions can decrease fruit losses to slow down decay.