Antifungal Effects of Essential Oils on Plant Pathogens

Abstract

Pathogens from the genera Alternaria, Fusarium, and Aspergillus are known for causing significant agricultural damage. The potential of essential oils in the biological control of pathogens is a topic that inspires curiosity and interest, as it represents an efficient method and a promising future perspective. Being produced by eukaryotic organisms, compared to bacterial infections, fungal infections are more challenging to treat. This paper reviews the antifungal potential of several essential oils, including clove, thyme, tea tree, oregano, lemongrass, lavender, mint, and winter savory. It highlights their active constituents such as eugenol, thymol, and carvacrol. Recent studies demonstrate that these oils inhibit fungal growth through various mechanisms, including disruption of cell membranes and inhibition of spore germination. However, the variety in the content of essential oils and their sensory effects on food items pose substantial barriers to their widespread application. Essential oils are considered viable alternatives because of their antibacterial and antifungal properties, sparking further research in this area