Table 2.

Summary of antifungal activity of EOs from different plants source on food products

Target fungi	Food matrix	Essential oil	References
A. alternata	Cherry tomato	Cassia	Feng and Zheng (2007)
A. flavus	Tomato paste	Thyme, Savory	Omidbeygi et al. (2007)
Aspergillus section flavi	Maize grains	Anise, Boldus, Mountain thyme, Clove, Poleo	Bluma and Etcheverry (2008)
C. coccodes, B. cinerea	Tomato fruit	Cinnamon	Tzortzakis (2009)
B. cinerea	Tomato leaves	Origanum	Soylu et al. (2010)
A. niger, A. flavus, A. oryzae, A. alternata	Cherry tomatoes	Dill	Tian et al. (2011b)
B. cinerea	Stawberries	Cassia	El-Mogy and Alsanius (2012)
S. cerevisiae	Real fruit juice	Lemongrass oil	Tyagi et al. (2014)
A. flavus	Soyabeans, Corn	Mentrasto, Oregano	Esper et al. (2014)
A. flavus	Sun dried Kalmegh leaves	Pink node flower, Cymbopogon species	Mishra et al. (2015)
A. flavus	Finger millet	Cinnamon	Kiran et al. (2016)
A. flavus	Maize seeds	Clove, Capsicum, Cinnamon, Vatica	Boukaew et al. (2017)