A composition for preventing fungal spoilage in post-harvest fruits, vegetables and flowers, method and use thereof is provided. The composition has beta-cyclocitral (-cyclocitral) as the only active ingredient that inhibits or delay fungal growth on post-harvest fruits, vegetables and flowers and provides excellent results in the preservation and the shelf life of these products. Furthermore, the method for preventing fungal spoilage in post-harvest fruits, vegetables and flowers is carried out by applying the composition through different techniques directly to the products or on the surface of the container or package.

A composition for preventing fungal spoilage in post-harvest fruits, vegetables and flowers, method and use thereof is provided. The composition has beta-cyclocitral (-cyclocitral) as the only active ingredient that inhibits or delay fungal growth on post-harvest fruits, vegetables and flowers and provides excellent results in the preservation and the shelf life of these products. Furthermore, the method for preventing fungal spoilage in post-harvest fruits, vegetables and flowers is carried out by applying the composition through different techniques directly to the products or on the surface of the container or package.

Provided are compositions comprising benzaldehyde and a carrier for use in methods of treating a condition in a subject in need thereof by administration of the composition; methods for controlling growth of a plant by contacting the plant with the composition; methods for disinfection of a surface by contacting the surface with the composition; methods for preserving food by introducing the composition into the vicinity of the food; as well as kits and packages comprising the composition.

Provided are compositions comprising benzaldehyde and a carrier for use in methods of treating a condition in a subject in need thereof by administration of the composition; methods for controlling growth of a plant by contacting the plant with the composition; methods for disinfection of a surface by contacting the surface with the composition; methods for preserving food by introducing the composition into the vicinity of the food; as well as kits and packages comprising the composition.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.

Methods of generating performic acid by contacting aqueous oxidizing agent and aqueous formic acid source in liquid phase are disclosed. A system and apparatus for the in situ production of the performic acid chemistries is further disclosed. In particular, a continuous flow reactor is provided to generate performic acid at variable rates. Methods of employing the oxidizing biocide for various disinfection applications are also disclosed.

Methods of generating performic acid by contacting aqueous oxidizing agent and aqueous formic acid source in liquid phase are disclosed. A system and apparatus for the in situ production of the performic acid chemistries is further disclosed. In particular, a continuous flow reactor is provided to generate performic acid at variable rates. Methods of employing the oxidizing biocide for various disinfection applications are also disclosed.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid and a ligand.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid and a ligand.