Journal
PLANTS-BASEL
Volume 11, Issue 6, Pages -Publisher
MDPI
DOI: 10.3390/plants11060783
Keywords
Phaseolus vulgaris; browning; antioxidant; shelf life; ready to eat
Categories
Funding
- Cairo University, Faculty of Agriculture, Giza, Egypt
Ask authors/readers for more resources
This study found that the combination of chitosan with tea tree oil, peppermint oil, or ascorbic acid can reduce the quality loss of fresh-cut green bean pods during storage, maintaining weight and firmness, and increasing nutrient content and antioxidant capacity. The combination of chitosan and ascorbic acid showed the best effect.
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 combinations of Cs + tea tree oil (TTO), Cs +x peppermint oil (PMO), and Cs + ascorbic acid (AsA) on the quality of fresh-cut green bean pods (FC-GB) is studied over a 15-d storage period at 5 degrees C. All four FC-GB treatments reduced weight loss and maintained firmness during storage when compared to uncoated FC-GB. Furthermore, all treatments showed higher total chlorophyll content, AsA, total phenolic compounds, and total sugars compared to the control. The best treatment for reducing microbial growth was a combination of Cs + AsA. Additionally, the combination of Cs with TTO, PMO, or AsA showed a significant reduction in the browning index and increased the antioxidant capacity of FC-GB up to 15 d postharvest.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available