*4.7. Total Soluble Solids (TSS)*

Treatment with either ethanol or PMO resulted in a higher TSS in green bean samples compared to control (Figure 2B). Previously, Wang et al. [18] observed a higher TSS content in loquat fruit treated with ethanol compared with the control. Additionally, our results agree with early work reporting a gradual increase in TSS in mangosteen fruit treated [37] with PMO. Higher retention of TSS in samples treated with PMO can be related to the reduction of evaporation transpiration and respiration rate leading to conserving TSS [53].

### *4.8. Total Phenolic Compounds (TPC)*

It is well known that TPC are considered the most important antioxidant compounds, responsible for scavenging free radicals, resulting in higher antioxidant defense [54]. Our results shown in Figure 2C agree with Wang et al. [18], who reported that TPC in loquat fruit increased at the beginning of storage and then decreased during the end of storage. In this study, ethanol and AsA treatments conserved the TPC of samples during storage. Additionally, it has been reported that that TPC in mung bean sprouts and litchi fruit was increased by AsA treatment, respectively [16,40]. Higher TPC in white bottom mushrooms treated with PMO compared to the control was recorded, consistent with the results seen in this study (Figure 2C) [55]. One of the explanations for higher TPC is that PMO have phenolic compounds that accumulate and result in higher TPC. Moreover, EOs also affect delaying the senescence process, resulting in maintaining TPC [37].

Samples treated with TTO showed higher TPC in this study; this agrees with previous work that observed higher TPC content during refrigerated storage of lettuce heads treated with TTO [51]. They also mentioned that this result could be ascribed to the induction of PAL by TTO, resulting in higher biosynthesis of phenolic compounds. Additionally, the potential of EOs antioxidant activity could reduce the oxidation of phenolic compound [56].

#### *4.9. Total Sugars*

In this study, either ethanol or AsA slowed the reduction of total sugar during cool storage (Figure 2D). Previously [57], a higher total sugar content in stored bitter melon was recorded when treated with ethanol plus melatonin. Another study indicated that treatment with AsA inhibited the reduction of the sugars content in strawberry fruit during cold storage [58]. This result could be due to the reduction of PAL activity by AsA treatment resulting in a lower loss of sugars during storage [59]. Total sugar preservation in samples treated with either PMO or TTO could be explained by the role of EOs in reducing the activity of enzymes that convert starch to sugar in stored crops [53]. Our results agree with previous work, where a reduction in total sugar loss was recorded in mushrooms treated after harvest with PMO compared to control [55].
