Among the poaceae family, cereals are known as the most important products because they are the main source of energy and food. Different plant pathogens, including oomycetes, fungi, bacteria, nematodes and viruses, can infect cereal products. Fungal diseases are the most important group of cereal pathogens, causing significant crop losses worldwide. Several techniques, including chemical control, the use of resistant cultivars, biological control, and application of antimicrobial plant metabolites can be used to manage cereal diseases. The use of chemical products is limited due to undesirable environmental effects and the emergence of resistant pathogens to fungicides. Due to the fact that medicinal plants produce a variety of secondary metabolites with antimicrobial effects, they are considered as an alternative to chemical substances. In this study, we have discussed the sensitivity of most important fungal and bacterial pathogens of cereal crops against different essential oils and their main components, together with their modes of action in controlling cereal diseases.

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