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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Detalles Bibliográficos
Autores principales: Awad, Asmaa H. R., Parmar, Aditya, Ali, Marwa R., El-Mogy, Mohamed M., Abdelgawad, Karima F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156079/
https://www.ncbi.nlm.nih.gov/pubmed/34067518
http://dx.doi.org/10.3390/foods10051103

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156079/
https://www.ncbi.nlm.nih.gov/pubmed/34067518
http://dx.doi.org/10.3390/foods10051103

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