Antifungal Activity Of Essential Oils Against Botrytis And Penicillium Fungi

Experimental DesignEconomic losses (Hocking, 1998) due to food spoilage and reduction in food quality (Baratta,1998) has forced the usage of preservatives. The negative effects of the synthetic preservatives especially sodium content has forced to fall for organic alternatives. The study focussed on evaluating the antifungal activity of two fungi, based on two types of essential oils (EOs). A laboratory experiment performed for analysing the fun…