Presented are compositions that can be used as protective coatings for agricultural (e.g., food) substrates. The compositions can comprise a compound of Formula I: ##STR00001##
and an additive, wherein the variables m, n, q, r, R.sup.a, R.sup.b, R.sup.1, R.sup.2, R.sup.3, R.sup.4, R.sup.5, R.sup.6, R.sup.7, R.sup.8, R.sup.9, R.sup.10, R.sup.11, R.sup.12 and R.sup.13 are defined herein. The protective coatings formed from the compositions can be used to prevent food spoilage due to, for instance, moisture loss, oxidation, or infection by a foreign pathogen.

A method of forming a material structure from structural units contained within a liquid solution in a spray head is described. The liquid solution includes a solvent and a solute, the solute comprising a plurality of the structural units, the structural units including monomer units, oligomer units, or combinations thereof. The method comprises forming droplets of the liquid solution including the structural units, and spraying the droplets on a substrate, thereby substantially increasing the reactivity of the structural units within the droplets relative to the structural units within the liquid solution in the spray head. The increase in reactivity can result from the droplets containing an excess of a particular ion, the ion excess resulting from a voltage applied to conductive walls of the device which dispenses the droplets. The material structure is then formed on the substrate from the more highly reactive structural units within the droplets.

A method of forming a material structure from structural units contained within a liquid solution in a spray head is described. The liquid solution includes a solvent and a solute, the solute comprising a plurality of the structural units, the structural units including monomer units, oligomer units, or combinations thereof. The method comprises forming droplets of the liquid solution including the structural units, and spraying the droplets on a substrate, thereby substantially increasing the reactivity of the structural units within the droplets relative to the structural units within the liquid solution in the spray head. The increase in reactivity can result from the droplets containing an excess of a particular ion, the ion excess resulting from a voltage applied to conductive walls of the device which dispenses the droplets. The material structure is then formed on the substrate from the more highly reactive structural units within the droplets.

Presented are compositions that can be used as protective coatings for agricultural (e.g., food) substrates. The compositions can comprise a compound of Formula I:

##STR00001##

and an additive, wherein the variables m, n, q, r, R.sup.a, R.sup.b, R.sup.1, R.sup.2, R.sup.3, R.sup.4, R.sup.5, R.sup.6, R.sup.7, R.sup.8, R.sup.9, R.sup.10, R.sup.11, R.sup.12 and R.sup.13 are defined herein. The protective coatings formed from the compositions can be used to prevent food spoilage due to, for instance, moisture loss, oxidation, or infection by a foreign pathogen.

Mixture for the antifungal, antibacterial and antiviral treatment of plants and of ingredients or foods intended for human and/or zootechnical consumption includes: at least one chitosan or at least on salified chitosan from 35% to 85 % by weight, at least one cationic surfactant from 0.05% to 40% by weight, at least one compound containing copper from 0.1% to 10% in the case of mixtures intended for treatment for human or animal nutrition and from 10% to 40% in the case of mixtures intended for the control of fungal diseases in plants at least one inorganic acid from 2% to 20% by weight, and/or at least one organic acid from 10% to 20%, with an overall pH between 2.0 and 8.4.

Presented are compositions that can be used as protective coatings for agricultural (e.g., food) substrates. The compositions can comprise a compound of Formula I:

##STR00001##

and an additive, wherein the variables m, n, q, r, R.sup.a, R.sup.b, R.sup.1, R.sup.2, R.sup.3, R.sup.4, R.sup.5, R.sup.6, R.sup.7, R.sup.8, R.sup.9, R.sup.10, R.sup.11, R.sup.12 and R.sup.13 are defined herein. The protective coatings formed from the compositions can be used to prevent food spoilage due to, for instance, moisture loss, oxidation, or infection by a foreign pathogen.

Presented are compositions that can be used as protective coatings for agricultural (e.g., food) substrates. The compositions can comprise a compound of Formula I:

##STR00001##

and an additive, wherein the variables m, n, q, r, R.sup.a, R.sup.b, R.sup.1, R.sup.2, R.sup.3, R.sup.4, R.sup.5, R.sup.6, R.sup.7, R.sup.8, R.sup.9, R.sup.10, R.sup.11, R.sup.12 and R.sup.13 are defined herein. The protective coatings formed from the compositions can be used to prevent food spoilage due to, for instance, moisture loss, oxidation, or infection by a foreign pathogen.

A method for extending the rutab stage date palm fruit. The method can include obtaining leaves from a date palm tree, obtaining date fruit at rutab stage, drying the leaves to obtain dried date palm leaves, reducing the dried date palm leaves to a powder, and covering the rutab stage date fruit with the powder to obtain a powder-covered date fruit. In an embodiment, the powder can be disposed in a container and the rutab stage date fruit can be immersed in the powder within the container.

A method for extending the rutab stage date palm fruit. The method can include obtaining leaves from a date palm tree, obtaining date fruit at rutab stage, drying the leaves to obtain dried date palm leaves, reducing the dried date palm leaves to a powder, and covering the rutab stage date fruit with the powder to obtain a powder-covered date fruit. In an embodiment, the powder can be disposed in a container and the rutab stage date fruit can be immersed in the powder within the container.