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Eighteen free radical scavengers (antioxidants) were tested for their ability to control grey mould. Most of the compounds reduced disease significantly in at least one of the test hosts–leaves of tomato, pepper, Senecio sp., bean, eggplant, or rose flowers; however, the effective concentration varied between 0.1 and 100 mm. Selected antioxidants were tested further. Butylated hydroxy toluene (BHT), tannic acid, ascorbic acid and dimethyl sulfoxide (DMSO) at a concentration of 1 .0 mm controlled grey mould of tomato fruits. All these compounds except BHT controlled the disease on cucumber fruits. Antioxidants affected Rhizopus stolonifer on grape berries but not Botrytis cinerea or Aspergillus spp. Some combinations of antioxidants were found to be more effective than either compound alone when tested on pepper or tomato. The synergists ascorbic acid and citric acid improved the control activity of BHT, propyl gallate, benzoic acid and tert-butylhydroquinone on tomato leaves. Ethylene production was inhibited in tomato leaves treated with propyl gallate, ascorbic acid and benzoic acid, but not in pepper leaves. Ethephon or H2O2 increased the severity of grey mould on leaves of Senecio sp. Their effect was controlled by BHT and benzoic acid or by BHT, respectively. Four to six compounds reduced linear growth of B. cinerea isolates in culture at a concentration of 1.0 mm, and six more compounds were effective at 10.0 mm. However just five compounds inhibited conidial germination at the high concentration alone. Gluconic acid lactone, thiourea and propyl gallate reduced Sclerotinia sclerotiomm on lettuce by 51-76%. The multiple activity of antioxidants on the host plant interaction is discussed.