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

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

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 th...

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Bibliographic Details
Main Authors: Asmaa H. R. Awad, Aditya Parmar, Marwa R. Ali, Mohamed M. El-Mogy, Karima F. Abdelgawad
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
<i>Phaseolus vulgaris</i>
peppermint
tea tree
storability
minimal processed
ready to eat
Online Access:https://www.mdpi.com/2304-8158/10/5/1103

Internet

https://www.mdpi.com/2304-8158/10/5/1103

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