Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid

The quality of fresh-cut green beans deteriorates rapidly in storage, which contributes to increased food waste and lower perceived customer value. However, chitosan (Cs) and certain plant essential oils show promise in reducing postharvest quality loss during storage. Here, the effect of Cs and the...

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Detalles Bibliográficos
Autores principales: Abdelgawad, Karima F., Awad, Asmaa H. R., Ali, Marwa R., Ludlow, Richard A., Chen, Tong, El-Mogy, Mohamed M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954194/
https://www.ncbi.nlm.nih.gov/pubmed/35336665
http://dx.doi.org/10.3390/plants11060783

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954194/
https://www.ncbi.nlm.nih.gov/pubmed/35336665
http://dx.doi.org/10.3390/plants11060783

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