Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid
文献类型：期刊论文
| 作者 | Abdelgawad, Karima F.; Awad, Asmaa H. R.; Ali, Marwa R.; Ludlow, Richard A.; Chen, Tong4; El-Mogy, Mohamed M. |
| 刊名 | PLANTS-BASEL
 |
| 出版日期 | 2022 |
| 卷号 | 11期号:6 |
| 关键词 | Phaseolus vulgaris browning antioxidant shelf life ready to eat |
| DOI | 10.3390/plants11060783 |
| 文献子类 | Article |
| 英文摘要 | 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. |
| 学科主题 | Plant Sciences |
| 电子版国际标准刊号 | 2223-7747 |
| 出版地 | BASEL |
| 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) |
| 语种 | 英语 |
| 出版者 | MDPI |
| WOS记录号 | WOS:000774297400001 |
| 资助机构 | Cairo University, Faculty of Agriculture, Giza, Egypt |
| 源URL | [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.Chinese Acad Sci, Innovat Acad Seed Design, Inst Bot, Key Lab Plant Resources, Beijing 100093, Peoples R China 2.[Abdelgawad, Karima F.; Awad, Asmaa H. R.; El-Mogy, Mohamed M.] Cairo Univ, Fac Agr, Vegetable Crops Dept, Giza 12613, Egypt 3.Ali, Marwa R.] Cairo Univ, Fac Agr, Food Sci Dept, Giza 12613, Egypt 4.Ludlow, Richard A.] Cardiff Univ, Sch Biosci, Sir Martin Evans Bldg, Cardiff CF10 3AX, Wales |
| 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). |
入库方式： OAI收割
来源：植物研究所
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