*3.6. Vitamin C*

The vitamin C content of fresh green beans decreased with increasing storage time (Supplementary Table S1). The difference among treatments from 3 up to 9 d of storage was not noticeable, while all treatments showed higher vitamin C content compared to the control from 12 to 15 d of storage (Figure 2A).

**Figure 2.** Effect of ethanol, ascorbic acid (AsA), peppermint oil (PMO), and tea tree oil (TTO) on (**A**) vitamin C, (**B**) total soluble solids (TSS), (**C**) total phenolic compound (TPC), and (**D**) total sugars of fresh-cut green bean pods stored at 5 ◦C for 15 d. Different letters indicate significant differences (*p* < 0.05) using the Tukey test at every storage point. Data are means of three replicates. Vertical bars represent standard error.
