The clove (Syzygium aromaticum) from the "Spice Islands" or Moluscas, Maluku Indonesian province. The clove portion used in the industry is the dried bud flower, leaf and stem. The clove has properties anti-irritant, soothing, relief of symptoms associated with motion sickness, nausea and vomiting. The clove essential oil is a phenolic compound from leaves and flowers (including stems) obtained from distillation. When extracted by steam distillation, high Eugenol rates, an aromatic compound is founded. The high eugenol content in essential oil can provide antimicrobial, antiseptic, bactericides, fungicides and fungicidal. The clove also acts as a food preservative due the high eugenol and tannins content. The oil is also used in flatulent colic treatment and some dental procedures. In food alimentation is used as a natural flavoring or added in small quantities and still has important applications in perfumery and cosmetics. Spices irradiation is a worldwide process used and this technique is an effective pathogenic microorganisms control providing consumers food security. By the fact cloves not only be used in food, but also as essential oil, this study intents to investigated the different irradiation doses influence on the possible antimicrobial potential of cloves oil and to evaluate the antifungal potential oil from unirradiated and irradiated clove in the fungus Guignardia citricarpa that causes serious damage in orange plantations. The clove samples were irradiated in 60Co irradiator (Gammacell 220, Nordion Ltd., Canada) at doses of 0; 2.5; 5.0; 7.5 and 10.0kGy. The essential oils can demonstrate antifungal properties. The literature has recorded the extracts efficiency from a wide range of plant species to promote inhibition of several fungal phytopathogens. The clove essential oil showed a possible antifungal effect against the fungus Guignardia citricarpa