Abstract Description

Fresh produce spoilage causes nutrient loss and waste. Natural antimicrobials, such as Pelargonium sidoides root extracts and chitosan, show promise as alternatives to synthetic preservatives. The objectives of the study were to characterise spoilage communities on vegetables and to compare the antimicrobial potential of P. sidoides extracts from two regions in the Eastern Cape. Additionally, the study examines the impact of a chitosan edible coating combined with medicinal root extracts from P. sidoides on the microbial population associated with the fruit. Two P. sidoides root extracts (PsA—Alice; PsT—Transkei) were profiled using LC–MS (11 markers) and tested against isolates by disk diffusion and broth microdilution MIC. A pelargonium-chitosan antimicrobial coating was tested for its antimicrobial properties against food spoilage bacteria using shelf-life studies. LC–MS resolved 11 markers; PsA showed richer profiles than PsT. PsA generally produced larger zones and lower MICs; Gram-positives required lower MICs than Gram-negatives, with Pseudomonas and Enterobacteriaceae least susceptible. The pelargonium-chitosan showed some antimicrobial activity, but at a lower concentration than the endophyte and the root extract alone. P. sidoides, especially PsA, shows credible antimicrobial activity against dominant spoilers. Together with chitosan, it merits formulation as an edible-coating hurdle for leafy and cucurbit produce.