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Article

Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

1
Vegetable Crops Department, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt
2
Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK
3
Food Science Department, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt
*
Authors to whom correspondence should be addressed.
Academic Editors: Eleni Tsantili and Jinhe Bai
Foods 2021, 10(5), 1103; https://doi.org/10.3390/foods10051103
Received: 21 April 2021 / Revised: 14 May 2021 / Accepted: 14 May 2021 / Published: 17 May 2021
(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)
Green beans are a perishable crop, which deteriorate rapidly after harvest, particularly when minimally processed into ready-to-eat fresh-cut green beans. This study investigated the effectiveness of ethanol, ascorbic acid (AsA), tea tree essential oil (TTO), and peppermint essential oil (PMO) on the quality and storability of fresh-cut green bean pods samples stored at 5 °C for 15 days. Our results indicated that samples treated with ethanol, AsA, TTO, and PMO preserved appearance, firmness (except ethanol), chlorophyll content, and moisture compared with the samples without any treatment (control). Additionally, higher vitamin C, total soluble solids (TSS), total sugars, and total phenolic compounds (TPC) were observed in samples treated with ethanol, AsA, TTO, and PMO compared with the control. The most effective treatments for controlling microbial growth were ethanol followed by either TTO or PMO. All the treatments had positive effects on shelf life, maintained quality, and reducing microbial growth during 15 days of cold storage. A particular treatment can be selected based on the economic feasibility and critical control point in the value chain. View Full-Text
Keywords: Phaseolus vulgaris; peppermint; tea tree; storability; minimal processed; ready to eat Phaseolus vulgaris; peppermint; tea tree; storability; minimal processed; ready to eat
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MDPI and ACS Style

Awad, A.H.R.; Parmar, A.; Ali, M.R.; El-Mogy, M.M.; Abdelgawad, K.F. Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils. Foods 2021, 10, 1103. https://doi.org/10.3390/foods10051103

AMA Style

Awad AHR, Parmar A, Ali MR, El-Mogy MM, Abdelgawad KF. Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils. Foods. 2021; 10(5):1103. https://doi.org/10.3390/foods10051103

Chicago/Turabian Style

Awad, Asmaa H.R., Aditya Parmar, Marwa R. Ali, Mohamed M. El-Mogy, and Karima F. Abdelgawad 2021. "Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils" Foods 10, no. 5: 1103. https://doi.org/10.3390/foods10051103

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