*3.5. Chlorophyll Content*

Chlorophyll content decreased with an increase in storage time (Supplementary Table S1). These results indicated that there was no difference among treatments after three and six days of storage. However, all treated samples had higher chlorophyll content compared to the control after 9 d and 12 d, whereas ethanol resulted in the highest chlorophyll content after 15 d (Figure 1D). Samples treated with AsA, and TTO had higher chlorophyll content than the control 15 d of storage.

**Figure 1.** Effect of ethanol, ascorbic acid (AsA), peppermint oil (PMO), and tea tree oil (TTO) on (**A**) appearance, (**B**), weight loss, (**C**) firmness, and (**D**) total chlorophyll 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.
