THIS STUDY aimed to evaluate the potential application of ……...essential oils of celery, cinnamon and coriander to determine the antifungal effects of the essential oils against grey mould disease of peach fruits and control postharvest decay under shelf conditions. Three concentrations (600, 800 and 1000 ppm) of the tested essential oils were applied. Chemical composition of the essential oils were identified by GC-MS. Results showed that all of these essential oils application significantly decreased weight loss and decay percentage and increased fruit shelf –life. Also, essential oils, positively, affected postharvest quality factors including total soluble solids, titratable acidity, total soluble sugars and total soluble pectin. It was observed that celery essential oil gave the best effect on the treated fruits followed in a descending order by cinnamon then coriander compared to control.