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 (PMO) on quality storability bean pods samples stored at 5 °C for 15 days. Our results indicated that treated with AsA, TTO, PMO preserved appearance, firmness (except ethanol), chlorophyll content, moisture compared without any treatment (control). Additionally, higher vitamin C, total soluble solids (TSS), sugars, phenolic compounds (TPC) were observed in control. The most effective treatments controlling microbial growth ethanol followed by either TTO or PMO. All had positive effects shelf life, maintained quality, reducing during days cold storage. A particular can be selected based economic feasibility critical control point value chain.