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This study were conducted 2021 at Department of Plant Protection, in Faculty of Agriculture, Damascus University. In the present work, chemical composition of essential oil of lavender (Lavandula angustifolia) and oregano (Origanum vulgare) (family: Lamiacea) from garden of Hama –Syria. Was determined by Chromatography- Mass Spectrometry GC/MS. Lavender mixture of leaves and flowers and from leaves of oregano oils were isolated by hydrodistillation. The results showed that yield of lavender and oregano oils province were 3.25 and 1.82% (v/w), respectively. The 18 components were identified in Lavender oil and the main component as follow; Limonene (2.15%), Eucalyptol (1,8-Cineol) (14.56%), Linalool (31.35%), Champhor (9.38%) and Borneol (14.54%). Also, found, 16 components were identified in oregano oil and the main component as follow; para-Cymene (15.69%), γ-Terpinene (11.05%),1,8-Cineol (7.21%), Linalool (5.79%), Thymol (9.16%) and Carvacrol (20.30%). The antifungal action of essential oils of Lavender and Origano were tested in vitro against some important postharvest fungi (Penicillium expansum and Botrytis cinerea) on PDA. The results indicated that the essentials oils of the tested plant gave the significant inhibition for grow the tested fungi compared with control. The oregano oil gave the highest inhibition to growth B. cinerea fungi, Where gave 100 % inhibition to fungus at 300 ppm., and gave 95.23 % inhibition to P. expansum fungus at the same concentrate. However, the lavender essential oil gave the lowest inhibition to growth of the tested fungi. Where didn’t gave 100 % inhibition to P. expansum and B. cinerea at 300 ppm. It was clear that the higher concentrations of essential oil caused higher suppression. Finding from this study confirmed that lavender and oregano essential oil can be used as natural fungicides to control postharvest fungi, thus reducing dependence on the synthetic fungicides. This study was conducted in the year 2021-2022 in the laboratories of the Faculty of Agriculture, Damascus University and the laboratories of the Faculty of Veterinary Medicine in Hama. The effect of ethanolic extracts of each of the leaves of oregano (Origanum vulgare L.) and lavender (Lavandula angustifolia Mill) was tested and compared with the fungicides mancozeb and thiophanate -methyl in protecting apple fruits (Golden delicacy variety) from storage rot fungi in precautionary storage conditions. Using the dipping method with maximum concentrations (500 and 1000ppm) for extracts and concentrations (250 and 500ppm) for pesticides. The results showed that the fungicides thiophanate methyl and an extract of oregano at the maximum concentration of each of them gave protection to apple fruits against mold fungi with significant differences with the control and the other of the treatments until the day 60 days of storage. It also reduced the incidence of disease in apple fruits until today, 30 days, as the average infection rates did not exceed 6.67% and the average infection severity disease was 3.33%. They decreased the fruit loss after 60 days of storage by 2.98 and 5.08%, respectively. Whereas the ethanolic extract of lavender and mancozeb at the maximum concentration of each of them gave moderate effectiveness in protecting apple fruits. The average infection rates were 53.33 and 46.67% at the 60th day of storage. Thus, the ethanolic extract of oregano can be used to protect apple fruits for long periods and lavender extract for short periods as environmentally friendly thiophanatet.
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