*4.3. Weight Loss*

Weight loss of fresh fruit and vegetables during cold storage is affected by factors such as the structure of the cuticle [39], transpiration, and respiration [17]. Our results agree with Jin et al. [23], who reported a gradual decrease of water loss in sweet melon treated with vapour ethanol stored at 23 ◦C for 19 d. The reduced weight loss of the green bean samples by the 1% ethanol treatment could be attributed to the inhibitory effects on ethylene biosynthesis resulting in a decrease respiration process [22]. Previously, Ali et al. [40] reported a considerable decrease in the weight loss of litchi fruit treated

by AsA compared to untreated samples. They suggested that AsA treatment reduced senescence and metabolic activity, which leads to a reduction of weight loss.

Regarding EOs treatments, our results shown in Figure 1B agree with previous works, where weight loss was decreased in strawberry fruit treated with vapour TTO stored at 20 ◦C for 3 d [36]. Results in Figure 1B support our hypothesis that PMO could reduce the weight loss of green bean samples. The exogenous application of PMO on dragon fruit reduced water loss during storage at 25 ◦C for 21 d [12]. Water loss reduction by the application of EOs is primarily due to EOs acting as a semi-permeable layer, resulting in a decrease in the respiratory rate, evaporation, and transpiration [4].

#### *4.4. Firmness*

The results in Figure 1C agree with the findings of other researchers [41] who reported that the firmness of Chinese bayberry is not affected by ethanol treatment. In previous studies, the ethanol-treated loquat fruit showed lower firmness values as compared to the non-treated fruit [18]. It has been reported that ethanol vapour treatment maintained the firmness of sweet melon during storage [23]. Therefore, more research is required to investigate the influence of ethanol treatment on the firmness of fresh fruit and vegetables.

AsA treatment retained the firmness of the green bean pods (Figure 1C); similar results were shown in previous works, where sweet pepper and plum fruit treated with AsA had higher firmness than the control due to its antioxidant properties [15,42]. The higher firmness of green bean samples treated with AsA could be explained by higher scavenging of ROS of cells leading to a decreased respiration rate [43]. It is well known that slowing oxidation preserves freshness and colour in fruits and vegetables.

EOs maintained the firmness of treated samples with either TTO or PMO could be due to its properties to inhibit the pectin degradation on the surface of green beans [44]. Additionally, EOs can act as a coating agent, which has a positive effect on respiration rate, leading to a reduction in loss of firmness [12].
