Described herein are methods of sanitizing and preserving produce and other agricultural products, for example for consumption as Ready-to-Eat. The methods can comprise treating the products with a sanitizing agent and forming a protective coating over the products.

The present invention relates to a treatment process for treating fruits and vegetables with one or more mono- and diglycerides of dietary fatty acids, that provides the means to obtain a homogeneous coating and thereby slow down the aging of the fruits and vegetables so treated.

The present invention relates to a treatment process for treating fruits and vegetables with one or more mono- and diglycerides of dietary fatty acids, that provides the means to obtain a homogeneous coating and thereby slow down the aging of the fruits and vegetables so treated.

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications.

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications.

Embodiments described herein relate generally to plant extract compositions and methods to isolate cutin-derived monomers, oligomers, and mixtures thereof for application in agricultural coating formulations, and in particular, to methods of preparing plant extract compositions that include functionalized and non-functionalized fatty acids and fatty esters (as well as their oligomers and mixtures thereof), which are substantially free from accompanying plant-derived compounds (e.g., proteins, polysaccharides, phenols, lignans, aromatic acids, terpenoids, flavonoids, carotenoids, alkaloids, alcohols, alkanes, and aldehydes) and can be used in agricultural coating formulations.

Embodiments described herein relate generally to plant extract compositions and methods to isolate cutin-derived monomers, oligomers, and mixtures thereof for application in agricultural coating formulations, and in particular, to methods of preparing plant extract compositions that include functionalized and non-functionalized fatty acids and fatty esters (as well as their oligomers and mixtures thereof), which are substantially free from accompanying plant-derived compounds (e.g., proteins, polysaccharides, phenols, lignans, aromatic acids, terpenoids, flavonoids, carotenoids, alkaloids, alcohols, alkanes, and aldehydes) and can be used in agricultural coating formulations.

The disclosure relates to an antimicrobial composition that includes a plurality of esters of C.sub.2-C.sub.5 acids; a plurality of C.sub.2-C.sub.5 alcohols; at least one C.sub.2-C.sub.5 acid; and at least one C.sub.2-C.sub.5 aldehyde. The antimicrobial composition is absent naphthalene and azulene derivative compounds. The antimicrobial composition can be incorporated into a variety of carriers, and the antimicrobial composition can be used in methods of affecting antimicrobial activity of various microbes on various substrates.

The disclosure relates to an antimicrobial composition that includes a plurality of esters of C.sub.2-C.sub.5 acids; a plurality of C.sub.2-C.sub.5 alcohols; at least one C.sub.2-C.sub.5 acid; and at least one C.sub.2-C.sub.5 aldehyde. The antimicrobial composition is absent naphthalene and azulene derivative compounds. The antimicrobial composition can be incorporated into a variety of carriers, and the antimicrobial composition can be used in methods of affecting antimicrobial activity of various microbes on various substrates.

The present invention relates to preservation of meat products. In particular new procedures and additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of a vanillin component and a cinnamate component was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of these preservative systems, the meat products containing them, and methods of treating meat.