The invention relates to the use of known cationic polysaccharide compounds as fungicides, pesticides, algaecides, dessicants and for extending the shelf life of fruit and vegetables.

Disclosed are adsorption complexes that include 1-methylcyclopropene (1-MCP) and a metal coordination polymer network (MCPN), wherein the MCPN is a porous material, and the 1-MCP is adsorbed into the MCPN. Also disclosed are kits for containing 1-MCP that include the adsorption complex in a 1-MCP-impermeable package. Also disclosed are methods of releasing 1-methylcyclopropene (1-MCP) from the kit that include the application of aqueous fluids, heat, and/or pressure.

Disclosed are adsorption complexes that include 1-methylcyclopropene (1-MCP) and a metal coordination polymer network (MCPN), wherein the MCPN is a porous material, and the 1-MCP is adsorbed into the MCPN. Also disclosed are kits for containing 1-MCP that include the adsorption complex in a 1-MCP-impermeable package. Also disclosed are methods of releasing 1-methylcyclopropene (1-MCP) from the kit that include the application of aqueous fluids, heat, and/or pressure.

Disclosed are adsorption complexes that include 1-methylcyclopropene (1-MCP) and a metal coordination polymer network (MCPN), wherein the MCPN is a porous material, and the 1-MCP is adsorbed into the MCPN. Also disclosed are kits for containing 1-MCP that include the adsorption complex in a 1-MCP-impermeable package. Also disclosed are methods of releasing 1-methylcyclopropene (1-MCP) from the kit that include the application of aqueous fluids, heat, and/or pressure.

Stable compositions comprising 1-methylcyclopropene and a low volatility stabilizer, and methods of using the composition, are provided. Methods for using the compositions in delaying the maturation of plants, such as fruits, vegetables, and flowers are also provided.

Disclosed are embodiments of a composition including propanoic acid, a C.sub.4 acid salt, and a component selected from a C.sub.2-C.sub.5 acid ester and a C.sub.2-C.sub.8 aldehyde and combinations thereof. The composition is provided in an aqueous medium. Each of the propanoic acid and the C.sub.4 acid salt are independently present in an amount at least partially sufficient to provide to said composition a pH greater than about 4.4.

An enclosure for maintaining biological matter therein under controlled conditions can include a main body, which has an interior space and a door through which the interior space is accessible, one or more light emitter panels that illuminate the interior space, a base that receives the main body thereon and comprises a cooling system. The cooling system can have a container, a fluid inlet for introducing a fluid into the container, and a fluid outlet for removing the fluid from the container; and a top section that is removably attached to a top surface of the main body. Such an enclosure is capable of maintaining a temperature within the interior space between about 14° C. and about 30° C.

An enclosure for maintaining biological matter therein under controlled conditions can include a main body, which has an interior space and a door through which the interior space is accessible, one or more light emitter panels that illuminate the interior space, a base that receives the main body thereon and comprises a cooling system. The cooling system can have a container, a fluid inlet for introducing a fluid into the container, and a fluid outlet for removing the fluid from the container; and a top section that is removably attached to a top surface of the main body. Such an enclosure is capable of maintaining a temperature within the interior space between about 14° C. and about 30° C.

The present disclosure generally relates to an anti-spoiling, freshness-preserving formulation comprising ionized salt, method for making ionized salt for extending shelf life of fruit and the like. The method comprises treating a refine salt to form a salt crystal, diluting the salt crystal in a bath of essential oil to from a salt melt, ionizing the salt melt to form ionized salt and locking the ionized salt in a solid state.

The present disclosure generally relates to an anti-spoiling, freshness-preserving formulation comprising ionized salt, method for making ionized salt for extending shelf life of fruit and the like. The method comprises treating a refine salt to form a salt crystal, diluting the salt crystal in a bath of essential oil to from a salt melt, ionizing the salt melt to form ionized salt and locking the ionized salt in a solid state.