Essential Oils in Weed Control and Food Preservation

Dear Colleagues,

Herbs and spices play an important role in diets, beverages, medicines, and cosmetics. Their flavour and health benefits could contribute to the rapid growth of world trade. However, these food items may be contaminated by a wide variety of pathogenic microorganisms, mycotoxins, or pesticides. Cereal fungal contamination causes both economic and human health problems, by reducing the quantity and quality of the final product. In addition, the overuse of synthetic herbicides in order to improve the productivity of crops worldwide is environmentally hazardous and may cause the emergence of resistant weeds. Among the natural compounds, the essential oils have displayed a wide range of promising biological activities, such as herbicides, fungicides, larvicides, or insecticides with application in different industries. Their aroma and biological activity are closely related to their chemical composition and, at the same time, these mixtures of natural compounds can be useful biomarkers for the quality control of herbs, spices, and stored products.

This Special Issue compiles original research and critical reviews on the chemical composition and bioactivity of essential oils to control crop pests, increasing the shelf-life of harvest and post-harvest products.

Prof. Dr. María Amparo Blázquez
Guest Editor

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