The decay of perishables like fruits and vegetables after harvest to consumers table, which accounts 15–40% of their total production, is a great challenge. Prevention of these losses needs special attention as we consume almost all fruits and some vegetables uncooked and many vegetables also partially cooked. Prevention of postharvest decay with agrochemicals is very detrimental. Use of botanicals is a perfect approach which is easily available, sustainable and safe to non-target organisms, and above all, they are environmentally friendly. There are reports of about 10,000 compounds of plant origin, of which 342 compounds have fungicidal, 92 have antibacterial and 90 have antiviral properties. These are used in the form of plant extracts and oils prepared from different parts of plant. Plant extracts like neem, garlic, eucalyptus, ginger and turmeric are used to control postharvest diseases. The essential oils, such as lemongrass and tea tree; volatile oils, such as black pepper and clove, thyme; gel form prepared from (Aloe vera) latex form (prepared from rubber tree containing hevein compound) are also very effective in checking the postharvest deterioration process. Plant extracts can be used via spraying, fumigation and dipping methods. Essential oils are alternatives to fungicides and antibiotics, and they can also check the spread of pathogens by inhibiting the release of spores or decreasing/eliminating the inoculum load on fruit surface or in storage. Botanicals may extend the storability and increase resistance to spoilage and deterioration and maintain the quality of horticultural produce.