Essential oils inhibiting and a review.

Essential oils (EOs) have been investigated for their effectiveness against fungal fruit pathogens. The present review article summarises the EOs that inhibit and in the pre- and post-harvest stages of fruits. Thirty-nine scientific papers focusing on the extraction conditions and the antifungal activity of EOs were selected. The retrieved studies came mainly from China and Brazil. Hydrodistillation has been identified as the most used extractive method. The yields and chemical profiles were variable among the species. The studies were larger than the studies. The application of EOs reduced the incidence of fungal diseases in tomatoes (), papaya () and mango (). EOs resulted as a potential ecological alternative for treating fungal diseases in fruits requiring further investigation.