Essential Oils against Fruit Spoilage Fungi

Essential oils (EOs) are natural, low molecular weight secondary metabolites from aromatic plants. They are fat-soluble and soluble liquids in organic solvents, usually with lower density than water. EOs are widely known for their taste, aroma, and antimicrobial activity. Its volatile nature, attributed to secondary metabolites, has antioxidant and antimicrobial potential, representing approximately 90% of the composition. Other non-volatile components (acids, sterols, waxes), present in smaller amounts, can also significantly influence its bioactivity. Recent studies have shown antimicrobial, insecticide, or repellent action on pests using EOs. The use of essential oils proves to be a promising alternative to traditional artificial antifungals since they have effectiveness in the control of fungi related to food deterioration, low toxicity, act as preservatives in food. In this chapter, we will address the main fungi and yeasts responsible for the deterioration of fruits, the main essential oils used in food, and the application of essential oils against fruit-deteriorating fungi.