In vitroEfficacy of Four Plant Essential Oils againstBotrytis cinereaPers.:Fr. andMucor piriformisA. Fischer

The antifungal activities of sweet basil (Ocimum basilicum L.), fennel (Foeniculum vulgare Mill.), summer savory (Satureja hortensis L.) and thyme (Thymus vulgaris L.) essential oils were investigated either in a poison food medium (200–1000 μl 1-1) or as vapour phase (5–40 μl) against Botrytis cinerea Pers.:Fr. and Mucor piriformis A. Fischer. All the four essential oils tested had significant inhibitory effects on the growth of both fungi. Thyme and summer savory essential oils exhibited strong antifungal activity against tested fungi in both methods. In the vapour phase fungicidal effects was observed even at low concentration (5 μl). The activity of the vapour phase of all essential oils was significantly higher compared to their activity when incorporated in the medium. Therefore, essential oils could be exploited in treatment of fruits and vegetables against postharvest fungal infections.