Integrated Evaluation of the Multifunctional Bioactivity of Curcuma zedoaria (Christm.) Roscoe Essential Oil: Antimicrobial, Insecticidal, and Postharvest Effects on Fresh Ginger

Abstract

Plant‐derived essential oils are increasingly investigated as sustainable alternatives for food preservation and crop protection; however, their multifunctional applicability under postharvest conditions remains insufficiently explored. This study evaluated the integrated antimicrobial, insecticidal, and postharvest preservation potential of Curcuma zedoaria (Christm.) Roscoe essential oil (CZEO) of Chinese origin. GC‐MS analysis identified 22 compounds, with curcumenol (26.7%), curzerene (18.5%), β‐elemene (13.1%), and curcumenone (12.3%) as the predominant constituents, confirming a sesquiterpenoid‐dominant profile. CZEO exhibited antimicrobial activity against all tested microorganisms, with the highest susceptibility observed for Enterococcus faecalis and Staphylococcus aureus . Vapor‐phase assays performed on ginger, beetroot, apple, and strawberry matrices demonstrated concentration‐dependent inhibition of microbial growth, with the strongest activity observed on the ginger matrix. In a 14‐day storage experiment at 4°C, the combined application of CZEO and vacuum packaging most effectively reduced coliform bacteria and total viable counts in fresh ginger. MALDI‐TOF MS analysis identified 269 isolates belonging to 26 species, with dominant representation of the genus Pseudomonas . Combined treatment with CZEO and vacuum packaging suppressed several Pseudomonas species associated with postharvest spoilage. CZEO also demonstrated concentration‐dependent insecticidal activity against Callosobruchus maculatus and Megabruchidius dorsalis . Overall, this study provides an integrated experimental evaluation of CZEO across antimicrobial, insecticidal, and postharvest systems, highlighting its potential as a natural multifunctional agent for sustainable food preservation and crop protection.