Ligusticum chuanxiong CO2 Oil as a Natural Antimicrobial Agent for Postharvest Preservation of Fresh White Radish: In Vitro, In Situ and Storage Evaluation

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The present study investigated the chemical composition, antimicrobial, insecticidal, and food preservation potential of Ligusticum chuanxiong CO2 oil (LCCO) standardised to a ligustilide content of ≥35%. The volatile composition of LCCO was characterised by GC-MS and found to be dominated by cis-ligustilide (63.3%), senkyunolide (15.8%), 3-butylidenephthalide (5.4%), and trans-neocnidilide (4.9%). In vitro antimicrobial activity was evaluated by disc diffusion and broth microdilution against six bacterial and five yeast reference strains. The largest inhibition zones were observed against Enterococcus faecalis (14.33 mm) and Staphylococcus aureus (13.67 mm). MIC50 values ranged from 0.064 mg/mL (Yersinia enterocolitica) to 3.492 mg/mL (Candida tropicalis), while MIC90 values ranged from 0.151 to 3.800 mg/mL. In situ vapour-phase antimicrobial activity was evaluated on pear, banana, white radish, and carrot at concentrations of 62.5–500 µL/L, demonstrating a clear concentration-dependent inhibitory effect across all tested food matrices and microorganisms. Insecticidal activity against Callosobruchus maculatus and Megabruchidius dorsalis was confirmed under fumigation conditions, with LC50 values of 17.50% and 20.99% and LC90 values of 83.10% and 87.60%, respectively. The effect of LCCO, applied alone and in combination with vacuum packaging, on the microbiological quality of fresh white radish was evaluated over 28 days of refrigerated storage at 4 °C. The combined treatment resulted in the lowest total viable count (2.75 log CFU/g) and coliform bacteria count (2.58 log CFU/g) on day 28. A total of 404 bacterial isolates were identified using MALDI-TOF MS Biotyper, comprising 22 species. Acinetobacter pittii was the predominant species (33%), followed by Pantoea agglomerans (7%) and Serratia nematodiphila (7%). No Pseudomonas species were recovered from the EO vacuum treatment. Overall, these findings demonstrate the potential of LCCO, particularly in combination with vacuum packaging, as a natural antimicrobial agent for the postharvest preservation of fresh white radish.

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