The use of indigenous products as an alternative for the biocontrol of mycotoxigenic fungi has become a key factor due to the negative impact of synthetic fungicides towards environment and human health. They are widely used in medicine for these purposes. Essential oils (EOs) have been long recognized for their antibacterial, antifungal and antiviral properties. Worldwide, at the scientific community level there have been discovered a series of plant bioactive eco-friendly principles, and were performed a multitude of researches regarding the potential of essentials oils and mixture of organic volatile compounds, as alternative insecticides and antimicrobial fumigants for a sustainable agricultural production. EOs and their components show promising activities against many pathogens and spoilage microorganisms when tested in vitro. Among promising alternative methods to control food spoilage much attention is being paid to the use of essential oils (EOs), and lately also to their activity in vapor phase. Ocimum basilicum, commonly known as basil, is an aromatic annual herb and an important economic crop. The paper presents a study regarding the activity of basil volatile essential oil towards the growth and development of stored pathogenic fungi
