Like any fresh produce, cut flowers are very fragile and perishable. They therefore require manipulation and specific treatments to ensure optimal presentation and preservation before and during the marketing. In general, the harvested flowers are stored in water buckets and conserved in cold rooms before order preparation for shipment in carton boxes.
In such a confined and humid atmosphere, the flowers may develop mold on the petal (Botrytis cinerea) that make them unsuitable for sale. The flowers may be contaminated with the fungus by air, water or through direct contact with other already contaminated flowers.
The petal mold, which grows even in refrigerated premises (positive cold), is responsible for significant losses in flowers, due to poor presentation but also of poor preservation. These airborne spores can easily, by cross-contamination, tackling all the flowers in storage areas and cause significant financial losses.