The fungicide activity of clove and laurel essential oils against storage fungi

Abstract: Nowadays there is an increased concern and awareness by the public opinion related tothe utilization of pesticides and to the presence of their residues in foodstuff. This fact leads thescientific organisations to search for new forms of foodstuff protection against microorganisms’contamination. The biologically active compounds produced by plants are an example ofsubstances considered as safe. Plant extracts have a better acceptance by the public opinion andare potentially less harmful to health than the synthetic known ones. In this work, the essentialoils of clove (Syzygium aromaticum (L.) Merr. and Perry.) and laurel (Laurus nobilis L.) werestudied for their fungicidal activities on the fungi affecting stored food products. Results provideuseful information on new sources of active substances able to reduce fungi crop losses.