ABSTRACT
This chapter explores diverse aspects concerning plant-derived essential oils and their utility in fungal pathogenicity in controlling postharvest phytopathogenic fungi, especially during the postharvest storage of fruits. Spoilage of stored food commodities is unceasing trouble in various climatic conditions during the storage process. In addition, the lipophilic assets of essential oils are accountable for their antifungal action, as this provides them the capacity to pierce the cell walls and affect the functioning of enzymes concerned with cell wall synthesis, therefore, changing the morphological characteristics of the attacking fungi. Several investigators have used essential oils, either in untainted or formulation form, to improve the shelf life of food supplies in diverse storage containers such as those prepared with tin, cardboard, glass, natural fabrics or polyethylene, and shown experiential noteworthy enrichment of shelf life. Overall examinations related to various essential oils have motivated analysts to center their enthusiasm toward the investigation of plant antimicrobials.
