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

doi:10.3390/plants11060783

	Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid
	Abdelgawad, Karima F.; Awad, Asmaa H. R.; Ali, Marwa R.; Ludlow, Richard A.; Chen, Tong 3; El-Mogy, Mohamed M.
	2022
发表期刊	PLANTS-BASEL
卷号	11 期号:6
摘要	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.
关键词	Phaseolus vulgaris browning antioxidant shelf life ready to eat
学科领域	Plant Sciences
DOI	10.3390/plants11060783
收录类别	SCI
语种	英语
WOS关键词	MANDARIN ESSENTIAL OIL ; SHELF-LIFE ; EDIBLE COATINGS ; ANTIOXIDANT CAPACITY ; POSTHARVEST QUALITY ; PHASEOLUS-VULGARIS ; PHENOLIC-COMPOUNDS ; LISTERIA-INNOCUA ; VITAMIN-C ; PRESERVATION
WOS研究方向	Science Citation Index Expanded (SCI-EXPANDED)
WOS记录号	WOS:000774297400001
出版者	MDPI
文献子类	Article
出版地	BASEL
EISSN	2223-7747
资助机构	Cairo University, Faculty of Agriculture, Giza, Egypt
作者邮箱	karima.abdelgawad@agr.cu.edu.eg ; soma_h_97@yahoo.com ; marwa3mrf@agr.cu.edu.eg ; LudlowRA@cardiff.ac.uk ; chentong@ibcas.ac.cn ; elmogy@agr.cu.edu.eg
作品OA属性	gold, Green Published, Green Accepted
引用统计
文献类型	期刊论文
条目标识符	http://ir.ibcas.ac.cn/handle/2S10CLM1/28941
专题	中科院北方资源植物重点实验室
作者单位	1.[Abdelgawad, Karima F.; Awad, Asmaa H. R.; El-Mogy, Mohamed M.] Cairo Univ, Fac Agr, Vegetable Crops Dept, Giza 12613, Egypt 2.Ali, Marwa R.] Cairo Univ, Fac Agr, Food Sci Dept, Giza 12613, Egypt 3.Ludlow, Richard A.] Cardiff Univ, Sch Biosci, Sir Martin Evans Bldg, Cardiff CF10 3AX, Wales 4.Chinese Acad Sci, Innovat Acad Seed Design, Inst Bot, Key Lab Plant Resources, Beijing 100093, Peoples R China
推荐引用方式 GB/T 7714	Abdelgawad, Karima F.,Awad, Asmaa H. R.,Ali, Marwa R.,et al. Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid[J]. PLANTS-BASEL,2022,11(6).
APA	Abdelgawad, Karima F.,Awad, Asmaa H. R.,Ali, Marwa R.,Ludlow, Richard A.,Chen, Tong,&El-Mogy, Mohamed M..(2022).Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid.PLANTS-BASEL,11(6).
MLA	Abdelgawad, Karima F.,et al."Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid".PLANTS-BASEL 11.6(2022).

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