ArticleFoods (Basel, Switzerland)2021
Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
13 citing papers in PubMed.
- Modulation of antioxidant defense and organic acid profiles in green beans (Phaseolus vulgaris L.) via salicylic acid and passive modified atmosphere packaging.BMC plant biology · 2026Article
- Effect of ethanol vapor on anti-browning and antioxidant properties of fresh-cut stem lettuce via regulation of reactive oxygen species metabolism.Scientific reports · 2026Article
- Effect of Zedo Gum-Based Coatings Containing Tarragon andFood science & nutrition · 2025Article
- Article
- Linalool Reduces Virulence and Tolerance to Adverse Conditions ofAntibiotics (Basel, Switzerland) · 2024Article
- Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges.Foods (Basel, Switzerland) · 2023Review
- Unravelling the Effect of Triacontanol in Combating Drought Stress by Improving Growth, Productivity, and Physiological Performance in Strawberry Plants.Plants (Basel, Switzerland) · 2022Article
- Exogenous Postharvest Application of Calcium Chloride and Salicylic Acid to Maintain the Quality of Broccoli Florets.Plants (Basel, Switzerland) · 2022Article
- Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables-A Review.Microorganisms · 2022Review
- 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, Switzerland) · 2022Article
- Article
- Global Proteomic Analysis ofFoods (Basel, Switzerland) · 2021Article
- Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 the quality and storability of fresh-cut green bean pods samples stored at 5 °C for 15 days. Our results indicated that samples treated with ethanol, AsA, TTO, and PMO preserved appearance, firmness (except ethanol), chlorophyll content, and moisture compared with the samples without any treatment (control). Additionally, higher vitamin C, total soluble solids (TSS), total sugars, and total phenolic compounds (TPC) were observed in samples treated with ethanol, AsA, TTO, and PMO compared with the control. The most effective treatments for controlling microbial growth were ethanol followed by either TTO or PMO. All the treatments had positive effects on shelf life, maintained quality, and reducing microbial growth during 15 days of cold storage. A particular treatment can be selected based on the economic feasibility and critical control point in the value chain.
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Registered trials
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