Embodiments described herein relate generally to plant extract compositions and methods to isolate fatty acid esters derived from crosslinked polyesters. Particular embodiments are directed to methods of preparing compositions of fatty acid esters by treating crosslinked polyesters or other crosslinked networks with an acid and an alcohol.

A method of treating a perishable item with a coating is described. In one embodiment, the method includes identifying operational parameters associated with a drying tunnel, identifying a desired coating requirement, determining optimal drying tunnel parameters based on the operational parameters and the desired coating requirements, and operating the drying tunnel based on the optimal drying tunnel parameters.

Disclosed herein are embodiments of a composition comprising at least one cellulose material (such as a cellulose nanomaterial) and an optional inorganic salt component. Some embodiments of the composition can further comprise additional components, with some embodiments further comprising a non-starch polysaccharide (e.g., methyl cellulose carboxymethyl cellulose or other cellulose derivative, chitosan, or the like), a surfactant, a plasticizer, an antimicrobial component, or any combination thereof. The disclosed compositions are useful for forming edible coatings/films on plants, plant parts, and other objects. The disclosed compositions and coatings/films made using the compositions are effective at protecting fresh and processed produce and other substances and products, from various different types of food processing damage (and the deleterious effects associated therewith).

Disclosed herein are embodiments of a composition comprising at least one cellulose material (such as a cellulose nanomaterial) and an optional inorganic salt component. Some embodiments of the composition can further comprise additional components, with some embodiments further comprising a non-starch polysaccharide (e.g., methyl cellulose carboxymethyl cellulose or other cellulose derivative, chitosan, or the like), a surfactant, a plasticizer, an antimicrobial component, or any combination thereof. The disclosed compositions are useful for forming edible coatings/films on plants, plant parts, and other objects. The disclosed compositions and coatings/films made using the compositions are effective at protecting fresh and processed produce and other substances and products, from various different types of food processing damage (and the deleterious effects associated therewith).

Solutions and methods for forming an exogenous flexible film on a plant and plants including the exogenous flexible film. The solutions include a solvent, a film forming matrix component, a hydrophobic barrier component, a plasticizing component, and a film enhancing component. The methods include spraying the solution on the plant. The methods also include evaporating at least a fraction of the solvent from the solution to form the exogenous flexible film. The plant includes fruit, and the spraying includes spraying at least 45 days prior to harvesting the fruit. The plants include an exogenous flexible film formed from the solutions and/or by the methods.

Solutions and methods for forming an exogenous flexible film on a plant and plants including the exogenous flexible film. The solutions include a solvent, a film forming matrix component, a hydrophobic barrier component, a plasticizing component, and a film enhancing component. The methods include spraying the solution on the plant. The methods also include evaporating at least a fraction of the solvent from the solution to form the exogenous flexible film. The plant includes fruit, and the spraying includes spraying at least 45 days prior to harvesting the fruit. The plants include an exogenous flexible film formed from the solutions and/or by the methods.

Described herein are methods of preparing cutin-derived monomers, oligomers, or combinations thereof from cutin-containing plant matter. The methods can include heating the cutin-derived plant matter in a solvent at elevated temperature and pressure. In some preferred embodiments, the methods can be carried out without the use of additional acidic or basic species.

A produce treatment method to mitigate latent infections, such as fungal infections, and to delay ripening in produce is described. The produce treatment method includes providing an antimicrobial agent to an enclosure comprising a plurality of produce items, and contacting the plurality of produce items with the antimicrobial agent, wherein the antimicrobial agent is in gaseous form and is selected to deactivate latent microbes in the plurality of produce items.

A method for treating a substrate with a volatile liquid, crop-preservative formulation includes transporting a predetermined quantity of the formulation from a reservoir to an injection device and applying the predetermined quantity to the substrate. The substrate may thereafter be in proximity to a crop to be treated by the vapor from the formulation. The substrate is most conveniently a portion of a container in which the crop is stored or shipped.

A method for treating a substrate with a volatile liquid, crop-preservative formulation includes transporting a predetermined quantity of the formulation from a reservoir to an injection device and applying the predetermined quantity to the substrate. The substrate may thereafter be in proximity to a crop to be treated by the vapor from the formulation. The substrate is most conveniently a portion of a container in which the crop is stored or shipped.