Essential oils and their components for the control of phytopathogenic fungi that affect plant health and agri-food quality and safety.

Abstract

Abstract This chapter describes the efficacy of essential oils and their components against fungal pathogens in crops and agricultural products. Also covered are the antifungal activity of tea tree (Melaleuca alternifolia) oil and of single essential oil components, effects of tea tree oil and its major purified components on Fusarium spp. and Pyrenophora graminea growth, effects of tea tree oil and its major purified components on Blumeria graminis, and tea tree oil and chemically induced defence responses. Future perspectives on the use of these products against plant pathogenic fungi are briefly discussed.