Abstract

Essential oils are complex mixture of compounds that formed by aromatic plants as secondary metabolites. Its inimitable composition plays as multicomponent systems in plant defense with antimicrobial and insecticidal properties. Except these, essential oils bear other key properties like antioxidant, insecticidal, antiphlogistic, spasmolytic, antiparasitic, and antiviral. Insect infestations and fungal infections are the chief cause of postharvest damage of fresh fruits, vegetables, and cereals throughout storage and transportation. The biodeterioration of harvested and stored products is also directly influenced by hot and humid climate. Utilization of essential oils can replace synthetic fungicides and insecticides in management of such issues. Currently, essential oils are utilized as preservatives in many food and flavor industry, perfumery, and pharmaceutical industries. This chapter aimed to provide the current scenario about the antifungal and insecticidal potential of essential oils and their constituents to identify research avenues that can facilitate its implementation as natural food preservatives in food commodities.

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