Essential oils (EOs), complex volatile compounds synthesized by plants, represent a vital class of natural products that are increasingly significant in scientific research due to their diverse biological properties and broad-spectrum medicinal applications. This study provides a comprehensive overview of EOs, commencing with a historical perspective and detailing their applications. It systematically catalogs their primary botanical sources, with specific examples of the most common and important plant families, including Lamiaceae (e.g., sage, oregano, thyme), Verbenaceae (vervain), Magnoliaceae (magnolia), Rutaceae (lemon), Myrtaceae (eucalyptus) and Lauraceae (cinnamon). A key focus is their antifungal activity, including the bioactive constituents involved and their mechanisms of action, with particular emphasis on their defense against pathogenic postharvest fungi. This includes an analysis of the key bioactive constituents responsible for these bioeffects and an exploration of their possible mechanisms of action against phytopathogenic fungi, with particular emphasis on postharvest pathogens infecting several crops. The discussion further highlights the role of EOs as sustainable alternatives to synthetic fungicides for controlling plant diseases that avoid the negative ecological and public health impacts associated with conventional agrochemicals. The study addresses these objectives by describing methods for testing antimicrobial efficacy, including kill-time studies, LD50 determination, growth-curve analysis, the poisoned food technique, Spore-germination assays, and metabolic CO2 measurement. The current review also highlights some recent studies reviewing the in vitro and in vivo antifungal performance of specific EOs against postharvest diseases.
Elshafie et al. (Mon,) studied this question.