A solution developed to potentially reduce bacterial and fungal growth on produce.
It is estimated that tens of millions of dollars in food goes to waste due to spoilage. Hence, shelf-life extension is a high priority and if an all-natural solution could be developed to preserve food for an additional few days, the potential would significantly impact food supply worldwide. A research project was developed to enhance produce shelf-life by applying a solution made from all natural ingredients including organic acids, alcohols and polyols. The production of these solutions and using various ratios of its constituents, into environmentally safe anti-microbial and anti-fungal solutions, is used to decrease bacterial and fungi growth and lead to longer produce shelf-life of foods.
