This research was undertaken to assess the in vitro antifungal potential of the essential oils of clove, cinnamon, aniseed, green prickleyash, Pricklyash peel, cumin and fennel against the five major fungal pathogens of fruits and vegetables using the method of inhibitory zone, the inhibition to the mycelial growth and the minimal inhibitory concentration.i.e, Penicillium italicum, penicillium expansum, Monilinia fructigena，Penicillium sp. and Fusarium spp. The results indicated that clove had significant antifungal activity to all strains, especially against Penicillium italicum. Cinnamon and aniseed had strong antifungal activity to all strains tested except Fusarium spp.，especially against Monilinia fructigena. Moreover, Clove could inhibit mycelial growth of all pathogens completely and the minimal inhibitory concentration of clove was less than or equal to 0.5% (v/v). The present results demonstrated that clove oil could be potential sources of natural fungicides to control certain important fungal pathogens of fruits and vegetables.