Vapor phase processing of agricultural products

Abstract

A method of treating produce for reducing latent infections, such as fungal infections, and for delaying ripening of the produce is described. The method of treating produce includes providing an antimicrobial agent to an enclosure containing a plurality of produce items and contacting the plurality of produce items with the antimicrobial agent, where the antimicrobial agent is in gaseous form and is selected to inactivate latent microorganisms in the plurality of produce items.

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. patent application Ser. No. 63 / 322,176, entitled "GAS PHASE TREATMENT OF LATENT INFECTION IN PRODUCE," filed on March 21, 2022, and U.S. patent application Ser. No. 63 / 486,892, entitled "GAS PHASE TREATMENT OF PRODUCE," filed on February 24, 2023, which are incorporated by reference in their entireties.

[0002] Technical Field

[0002] The present disclosure relates to the use of sustained release gas phase treatments to reduce latent infections, such as fungal infections, and to delay ripening of produce. Further, the present disclosure relates to an edible coating composition comprising one or more monoglycerides, one or more fatty acid salts, and allyl isothiocyanate. [Background technology]

[0003] background

[0003] Post-harvest food spoilage is a key factor limiting the shelf life and marketable life of agricultural produce, resulting in serious economic losses worldwide. The main causes of these losses are pest or disease infestation or improper storage conditions, leading to spoilage or loss of fresh produce due to respiration and evaporation. Unlike other more common post-harvest fungal infections that require wounds to penetrate and cause spoilage, latent infections occur and are present in the produce before the produce is harvested. Latent infections cannot usually be prevented or mitigated by common surface treatments used against other plant pathogens that cause spoilage.

[0004]

[0004] Furthermore, many common agricultural products, such as avocados and bananas, are typically harvested before they are fully ripe and then fully ripen, for example, during storage or shipping. Many of these products are seasonal and therefore only ripen within a limited time frame. This typically results in seasonal agricultural products being available to consumers only within that limited time frame. Summary of the Invention [Means for solving the problem]

[0005] overview

[0005] This disclosure describes the use of slow release gas phase treatments to reduce latent fungal infections and delay ripening. In some embodiments, the biofumigation described herein uses molecules present in fruits and vegetables as a natural approach to manage post-harvest diseases of agricultural produce. Natural compounds that are reactive or toxic in concentrated form can be dangerous to transport and handle, as well as difficult to store. Storing these active compounds as stable precursors and converting them enzymatically on-site to their active form can simplify transport and handling and increase shelf life. The enzymatic process is carried out at a high rate under mild conditions (ambient temperature, atmospheric pressure, and close to physiological pH). The enzymatic process is more environmentally friendly, more cost-effective, and ultimately more sustainable.

[0006]

[0006] The disclosed concept of the present invention includes those defined in the appended claims, but it should be understood that the concept of the present invention can also be defined according to the following embodiments.

[0007]

[0007] In addition to the embodiments in the accompanying claims and described above, the following numbered embodiments are also innovative.

[0008]

[0008] In embodiment 1, providing an antimicrobial agent to the enclosure; contacting a plurality of produce items with an antimicrobial agent; wherein the antimicrobial agent is in gaseous form and is selected to inactivate latent microorganisms in a plurality of produce items.

[0009]

[0009] Embodiment 2 is the method of embodiment 1, further comprising sealing the enclosure prior to providing the antimicrobial agent to the enclosure.

[0010]

[0010] Embodiment 3 is the method of embodiment 1 or 2, wherein the enclosure comprises a produce packaging container, a produce storage container, a produce transport container, or a produce processing container.

[0011]

[0011] Embodiment 4 is the method of embodiment 3, wherein the produce packaging container comprises a clamshell.

[0012]

[0012] Embodiment 5 is the method of embodiment 3, wherein the produce transport container comprises a shipping container or a box truck.

[0013]

[0013] Embodiment 6 is the method of embodiment 3, wherein the produce processing vessel comprises a degreening chamber or a ripening chamber.

[0014]

[0014] Embodiment 7 is the method of any one of embodiments 2-6, wherein the enclosure is airtight or limits the rate of diffusion of gas into or out of the enclosure.

[0015]

[0015] Embodiment 8 is the method of any one of embodiments 1-7, wherein providing the antimicrobial agent to the enclosure comprises providing a gas stream containing the antimicrobial agent to the enclosure.

[0016]

[0016] Embodiment 9 is the method of embodiment 8, further comprising pumping the gas flow into the enclosure.

[0017]

[0017] Embodiment 10 is the method of any one of embodiments 1-9, wherein the length of time ranges from 1 minute to 100 hours.

[0018]

[0018] Embodiment 11 is the method of embodiment 10, wherein the length of time ranges from 10 minutes to 1 hour.

[0019]

[0019] Example 12 is the method of any one of Examples 1-11, further comprising adjusting the temperature or humidity inside the enclosure.

[0020]

[0020] Example 13 is the method of any one of Examples 1-12, further comprising adjusting the temperature or humidity inside the enclosure.

[0021]

[0021] Embodiment 14 is the method of embodiment 13, wherein volatilizing the antimicrobial precursor occurs outside the enclosure.

[0022]

[0022] Embodiment 15 is the method of embodiment 13, wherein volatilizing the antimicrobial precursor occurs inside an enclosure.

[0023]

[0023] Embodiment 16 is the method of any one of embodiments 1-15, further comprising activating an antimicrobial agent precursor to produce an antimicrobial agent.

[0024]

[0024] Embodiment 17 is a method of embodiment 16, in which activating the antimicrobial precursor includes contacting the antimicrobial precursor with a catalyst selected to promote conversion of the antimicrobial precursor to an antimicrobial agent.

[0025]

[0025] Embodiment 18 is the method of embodiment 17, wherein the catalyst is a biocatalyst.

[0026]

[0026] Embodiment 19 is the method of embodiment 18, wherein the biocatalyst is an enzyme.

[0027]

[0027] Embodiment 20 is the method of embodiment 19, wherein the antimicrobial precursor comprises alliin, the enzyme comprises alliinase, and the antimicrobial comprises allicin.

[0028]

[0028] Embodiment 21 is the method of embodiment 19, wherein the antimicrobial agent comprises sinigrin, the enzyme comprises myrosinase, and the antimicrobial agent comprises allyl isothiocyanate.

[0029]

[0029] Embodiment 22 further comprises providing an antimicrobial agent to the enclosure, providing an antimicrobial precursor to a reactor, the reactor containing a catalyst selected to promote conversion of the antimicrobial precursor to an antimicrobial; flowing a carrier gas from a first end of the reactor toward a second end of the reactor, thereby forming a gaseous mixture comprising the carrier gas and an antimicrobial agent; directing the gaseous mixture from the second end of the fixed bed reactor into an enclosure; The method of any one of embodiments 1 to 21, comprising:

[0030]

[0030] Embodiment 23 is the method of embodiment 22, wherein providing the antimicrobial agent precursor to the reactor comprises pumping the antimicrobial agent precursor toward the reactor.

[0031]

[0031] Embodiment 24 is the method of embodiment 23, wherein flowing the gas from the first end of the reactor to the second end of the reactor includes forcing the gas from the first end of the reactor toward the second end of the reactor.

[0032]

[0032] Embodiment 25 is the method of embodiment 24, wherein the reactor is a fixed bed reactor.

[0033]

[0033] Embodiment 26 is the method of embodiment 24, wherein the catalyst comprises an enzyme.

[0034]

[0034] Embodiment 27 is the method of any one of embodiments 1-26, wherein contacting the plurality of produce items with an antimicrobial agent comprises circulating the antimicrobial agent within an enclosure.

[0035]

[0035] Embodiment 28 is a method of any one of embodiments 1 to 27, wherein contacting the plurality of produce items with an antimicrobial agent includes permeating the cuticle layer of each of the plurality of produce items with the antimicrobial agent.

[0036]

[0036] Embodiment 29 is the method of any one of embodiments 1 to 28, wherein the antimicrobial agent comprises one or more of an antibacterial agent, an antifungal agent, and an antiviral agent.

[0037]

[0037] Embodiment 30 is the method of embodiment 29, wherein the antimicrobial agent comprises an antifungal agent.

[0038]

[0038] Embodiment 31 is a method of embodiment 30, wherein the antifungal agent includes allyl isothiocyanate, diallyl disulfide, carvacrol, eugenol, cinnamaldehyde, limonene, thymol, methyl anthranilate, methyl cinnamate, gamma-decalactone, alpha-terpineol, linalool or any combination thereof.

[0039]

[0039] Embodiment 32 is the method of embodiment 30, wherein the antifungal agent comprises a derivative of cis-3-hexene.

[0040]

[0040] Embodiment 33 is the method of embodiment 32, wherein the antifungal agent comprises cis-3-hexenol or cis-3-hexenyl acetate.

[0041]

[0041] Embodiment 34 is the method of any one of embodiments 30-33, wherein the antifungal agent is selected to inactivate green mold or blue mold.

[0042]

[0042] Embodiment 35 is any one of the methods of embodiments 30 to 34, wherein the antifungal agent is selected to inactivate Botrytis cinerea, Penicillium spp., Monilinia spp., Alternaria alternata, Rhizopus stolonifera, Trichothecium roseum, Fusarium spp., Colletotrichum spp., or any combination thereof.

[0043]

[0043] Embodiment 36 is the method of any one of embodiments 1-35, wherein the plurality of produce items comprises fruits, vegetables, or a combination thereof.

[0044]

[0044] Embodiment 37 is the method of embodiment 36, wherein the plurality of produce items includes fruit.

[0045]

[0045] Embodiment 38 is the method of embodiment 37, wherein the fruits include berries (e.g., avocado, banana, blueberry, cranberry, eggplant, tomato, grape, persimmon), citrus fruits (e.g., orange, lemon, lime, grapefruit, kumquat), gourd fruits (e.g., pumpkin, cucumber, watermelon), stone fruits (e.g., peaches, plums, cherries, olives), pome fruits (e.g., apple, pear), aggregate fruits (e.g., blackberries, raspberries), and accessory fruits (e.g., strawberries).

[0046]

[0046] Embodiment 39 is the method of any one of embodiments 1-38, further comprising placing a plurality of produce items in the enclosure prior to providing the antimicrobial agent to the enclosure.

[0047]

[0047] Embodiment 40 is a method of any one of embodiments 1 to 39, further comprising removing the plurality of produce items from the enclosure after contacting the plurality of produce items with an antimicrobial agent for a period of time to obtain a plurality of treated produce items.

[0048]

[0048] Embodiment 41 is the method of any one of embodiments 1 to 40, wherein the antimicrobial agent comprises allyl isothiocyanate.

[0049]

[0049] Embodiment 42 is a method of any one of embodiments 1 to 41, wherein the antimicrobial agent includes allyl isothiocyanate and one or more antimicrobial agents selected from the group consisting of diallyl disulfide, carvacrol, eugenol, cinnamaldehyde, limonene, thymol, methyl anthranilate, methyl cinnamate, gamma-decalactone, alpha-terpineol and linalool.

[0050]

[0050] Embodiment 43 is a method of embodiment 41 or 42, wherein the antimicrobial agent is provided to the enclosure at a concentration of at least 0.1 ppmv, at least 1 ppmv, at least 10 ppmv, at least 100 ppmv, at least 1000 ppmv, at least about 1200 ppmv, at least about 1250 ppmv, or from about 0.1 ppmv to about 4900 ppmv, or from about 1250 ppmv to about 5000 ppmv, or from about 1250 ppmv to about 4900 ppmv.

[0051]

[0051] Embodiment 44 is the method of embodiment 38, wherein the fruit is an avocado, a strawberry, a mandarin, or a lemon.

[0052]

[0052] Embodiment 45 is the method of any one of embodiments 1-44, further comprising coating the plurality of produce items with an edible coating composition.

[0053]

[0053] Embodiment 46 is an edible coating composition comprising: a coating agent comprising one or more saturated glycerides selected from monoglycerides and diglycerides and one or more fatty acid salts; Solvent and 46. ​​The method of embodiment 45, comprising:

[0054]

[0054] Embodiment 47 is the method of embodiment 46, wherein one or more saturated glycerides are present in the coating agent in an amount of about 75% by weight to about 98% by weight, about 80% by weight to about 98% by weight, or 85% by weight to about 98% by weight, or about 90% by weight to about 98% by weight, or about 92% by weight to about 97% by weight, or about 95% by weight.

[0055]

[0055] Embodiment 48 is a method of embodiment 46 or 47, wherein one or more fatty acid salts are present in the coating agent in an amount of about 1% by weight to about 20% by weight, or about 1% by weight to about 15% by weight, or about 1% by weight to about 12% by weight, 2% by weight to about 8% by weight, or about 3% by weight to about 7% by weight, or about 5% by weight.

[0056]

[0056] Embodiment 49 is the method of any one of embodiments 46-48, wherein each of the one or more saturated monoglycerides comprises a carbon chain length of from about C10 to about C22.

[0057]

[0057] Embodiment 50 is the method of any one of embodiments 46-49, wherein one of the one or more saturated monoglycerides is glyceryl monostearate.

[0058]

[0058] Embodiment 51 is the method of any one of embodiments 46-50, wherein each of the one or more fatty acid salts comprises a carbon chain length of from about C10 to about C22.

[0059]

[0059] Embodiment 52 is the method of any one of embodiments 46-51, wherein one of the fatty acid salts is sodium stearate.

[0060]

[0060] In embodiment 53, the coating agent further comprises one or more antimicrobial agents, the one or more antimicrobial agents being diallyl disulfide, carvacrol, eugenol, cinnamaldehyde, limonene, thymol, methyl anthranilate, methyl cinnamate, gamma-decalactone, alpha-terpineol, linalool, cis-3-hexenol or cis-3-hexenyl acetate, sodium benzoate, potassium sorbate, chalcone, fludioxonil, 2-hydroxychalcone, 4-hydroxychalcone, 4'-hydroxy Chalcone, 2,2'-dihydroxychalcone, 2,4'-dihydroxychalcone, 2',4-dihydroxychalcone, 2',4'-dihydroxychalcone, 2',4,4'-trihydroxychalcone, 2',4,4'-trihydroxychalcone intermediate, violastyrene, obtusaquinone, apiol, piperine, celastrol, altonic acid, leiodin, antimycin A, antimycin A1, difractaic acid, ethyl orsellinate, methyl orsellinate, mycophenolic acid, ethyl dichloro orsellinate, angolencin, Isocotoin, Eupatoriochromene, Xanthoxylin, Usnic acid, Aloin, Ononetin, Apocynin, Isopomiferin, Deoxysappanone B 7,4'-Dimethyl Ether, Chrysin Dimethyl Ether, Bergapten, Gambogic acid, 2-Hydroxyxanthone, Isopimpinellin, Xanthiletin, Acetylhymethochrome, Nobiletin, Hymechrome, Methoxsalen, 4-Methylesculetin, Tangeritin, Khellin, Flavone, 3,4',5,6,7-Pentamethoxyflavone, Deguelin (-), Citropten, 53. The method of any one of embodiments 46-52, wherein the active ingredient is selected from deoxysappanone B trimethyl ether, deoxysappanone B 7,3'-dimethyl ether, 2',4'-dihydroxy-4-methoxychalcone, daunorubicin hydrochloride, plumbagin, menadione, thymoquinone, levomenthol, methyl trimethoxycinnamate, chavicol, cinnamylphenol, benzoate, naphthoquinone, phenone, acetophenone, benzophenone, phenylacetophenone, chitosan, salicylic acid, and sodium salicylate.

[0061]

[0061] Embodiment 54 is a produce processing system, comprising: 1. A reactor configured to facilitate conversion of an antimicrobial precursor to an antimicrobial agent, comprising: a bed configured to contain a particulate media having a catalyst bound thereto, the catalyst being selected to promote conversion of an antimicrobial agent precursor to an antimicrobial agent; an inlet adjacent the first end of the bed and configured to direct a carrier gas from the first end of the bed to a second end of the bed; an additional inlet configured to direct the antimicrobial precursor to the bed; and an outlet proximate the second end of the bed and configured to allow release of a gaseous mixture comprising a carrier gas and an antimicrobial agent; A reactor comprising: an enclosure fluidly coupled to the reactor through an outlet, the enclosure configured to receive a plurality of produce items and to contain a gaseous mixture in contact with the plurality of produce items; A produce processing system comprising:

[0062]

[0062] Embodiment 55 is the produce processing system of embodiment 54, wherein the reactor comprises a fixed bed reactor.

[0063]

[0063] Embodiment 56 is the produce processing system of embodiment 54 or 55, further comprising a pump in fluid communication with the additional inlet and configured to provide an antimicrobial agent precursor to the reactor.

[0064]

[0064] Embodiment 57 is the produce processing system of embodiment 56, wherein the pump is a peristaltic pump.

[0065]

[0065] Embodiment 58 is the produce processing system of any one of embodiments 54-57, wherein a carrier gas provided to the inlet volatilizes the antimicrobial precursor.

[0066]

[0066] Embodiment 59 is a plurality of produce items treated by the method of any one of embodiments 1-53.

[0067]

[0067] Embodiment 60 is the plurality of produce items of embodiment 59 having a mass loss factor of at least 1.50, at least 1.6, at least 1.7, at least 1.8, at least 1.9, at least 2.0, or at least 2.5.

[0068]

[0068] Embodiment 61 is a plurality of produce items of embodiment 59 or 60, which are avocados, strawberries, mandarins or lemons.

[0069]

[0069] Embodiment 62 is 30 treated California #60 avocados and a plurality of produce items of embodiment 61, wherein 5 days after the 30 treated California #60 avocados are processed, the 30 treated California #60 avocados have an average Shore value that is at least 10 Shore, at least 15 Shore, at least 20 Shore or at least 25 Shore greater than the average Shore value of the 30 untreated California #60 avocados, and at day 0, the 30 treated California #60 avocados have an average Shore value of ±10 Shore of the 30 untreated California #60 avocados.

[0070]

[0070] Embodiment 63 is a method of improving the shelf life of a plurality of produce items comprising providing an antimicrobial agent to an enclosure containing the 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 inactivate latent microorganisms in the plurality of produce items.

[0071]

[0071] Embodiment 64 is the method of embodiment 63, further comprising coating a plurality of produce items with an edible coating composition.

[0072]

[0072] Embodiment 65 is a method for delaying ripening of a plurality of produce items comprising providing an antimicrobial agent to an enclosure containing the 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 inactivate latent microorganisms in the plurality of produce items.

[0073]

[0073] Embodiment 66 is the method of embodiment 65, further comprising coating a plurality of produce items with an edible coating composition.

[0074]

[0074] Embodiment 67 is an edible coating composition comprising a coating agent comprising one or more monoglycerides, one or more fatty acid salts, allyl isothiocyanate, and a solvent.

[0075]

[0075] Embodiment 68 is a composition of embodiment 67, wherein allyl isothiocyanate is present in the edible coating composition in an amount of from about 0.001% v / v to about 5% v / v, or from about 0.01% v / v to about 2.5% v / v, or from about 0.1% v / v to about 1.5% v / v, or from about 0.5% v / v to about 1.5% v / v.

[0076]

[0076] Embodiment 69 is a composition of embodiment 67 or 68, wherein one or more monoglycerides are present in the coating agent in an amount of about 75% by weight to about 98% by weight, about 80% by weight to about 98% by weight, or 85% by weight to about 98% by weight, or about 90% by weight to about 98% by weight, or about 92% by weight to about 97% by weight, or about 95% by weight.

[0077]

[0077] Embodiment 70 is a composition of any one of embodiments 67 to 69, in which one or more fatty acid salts are present in the coating agent in an amount of about 1% by weight to about 20% by weight, or about 1% by weight to about 15% by weight, or about 1% by weight to about 12% by weight, 2% by weight to about 8% by weight, or about 3% by weight to about 7% by weight, or about 5% by weight.

[0078]

[0078] Embodiment 71 is the composition of any one of embodiments 67-70, wherein each of the one or more monoglycerides comprises a carbon chain length of from about C10 to about C22.

[0079]

[0079] Embodiment 72 is the composition of any one of embodiments 67-71, wherein one of the one or more saturated monoglycerides is glyceryl monostearate.

[0080]

[0080] Embodiment 73 is the composition of any one of embodiments 67-72, wherein each of the one or more fatty acid salts comprises a carbon chain length of from about C10 to about C20.

[0081]

[0081] Embodiment 74 is the composition of any one of embodiments 67-73, wherein one of the fatty acid salts is sodium stearate.

[0082]

[0082] Embodiment 75 is the composition of any one of embodiments 67-74, wherein the solvent comprises water.

[0083]

[0083] Embodiment 76 is a composition of any one of embodiments 67 to 75, wherein the coating agent is present in an amount ranging from about 1 g / L to about 150 g / L, or from about 10 g / L to about 100 g / L, or from about 25 g / L to about 75 g / L, or from about 40 g / L to about 60 g / L, or from about 45 g / L to about 55 g / L.

[0084]

[0084] Embodiment 77 is a plurality of produce items coated with the edible coating composition of any one of embodiments 67-76.

[0085]

[0085] Embodiment 78 is a plurality of the produce items of embodiment 77 having a mass loss factor of at least 1.50, at least 1.6, at least 1.7, at least 1.8, or at least 2, or at least 2.5.

[0086]

[0086] Embodiment 79 is a plurality of produce items of embodiment 77 or 78, which are avocados.

[0087]

[0087] As used herein, the term "antimicrobial agent" refers to compounds that inhibit the growth of microorganisms, including inhibiting the growth of bacteria, fungi and viruses.

[0088]

[0088] As used herein, a "fatty acid" is a hydrocarbon chain that includes an ester, acid, or carboxylic acid group, collectively referred to as an "oxycarbonyl moiety," attached to one end of the hydrocarbon chain, which is understood to be the "hydrophilic" end (the opposite end is understood to be the "hydrophobic" end). Fatty acids include fatty acids, fatty acid esters (e.g., monoglycerides, diglycerides), and fatty acid salts. As used herein, the term "glyceride" refers to an ester formed from glycerol and at least one fatty acid, which is a fatty acid derivative.

[0089] As used herein, for example, a monoglyceride having a carbon chain length of about C10 to about C22 refers to a monoglyceride having a lipophilic portion of about 10 carbon atoms to about 22 carbon atoms. For example, a C18 monoglyceride refers to a monoglyceride in which the lipophilic portion of the molecule (e.g., monostearate) has a carbon chain length of 18 carbon atoms (e.g., (C 18 H 35 O)-), and therefore may include glyceryl monostearate.

[0090]

[0090] As used herein, "glyceryl" refers to a propyl radical substituted with a hydroxyl at each of the two carbon atoms not in the radical center. In some embodiments, glyceryl is 1-glyceryl (i.e., -CH 2 CH(OH)CH 2 In some embodiments, the glyceryl is 2-glyceryl (i.e., -CH(CH 2 OH)CH 2 OH).

[0091]

[0091] The term "mass loss rate" refers to the rate at which a product loses mass (e.g., due to the release of water and other volatile compounds). Mass loss rate is usually expressed as a percentage of the original mass per unit time (e.g., percent / day).

[0092]

[0092] The term "mass loss factor" refers to the ratio of the average mass loss rate of uncoated produce (measured for a control group) to the average mass loss rate of the corresponding test produce (e.g., coated produce) over a given time period. Thus, a greater mass loss factor for the coated produce corresponds to a greater reduction in the average mass loss rate of the coated produce.

[0093]

[0093] The term "wt. %" or "weight percent," unless otherwise noted, refers to the percentage of a specified component or components, expressed as a percentage calculated as the weight percent of all components excluding water.

[0094]

[0094] The details of one or more embodiments of the presently disclosed subject matter are set forth in the accompanying drawings and description. Other features, aspects, and advantages of the present subject matter will become apparent from the description, drawings, and claims. [Brief description of the drawings]

[0095] [Figure 1]

[0095] A flowchart illustrating steps in an embodiment of a produce processing method. [Diagram 2]

[0096] FIG. 1 is a schematic diagram illustrating an embodiment of a system for vapor phase treatment of latent infection in produce. [Diagram 3]

[0097] FIG. 1 is a graph of infection incidence in mandarins tested for the antifungal activity of diallyl disulfide (DADS) vapor against Penicillium digitatum (Pd). [Figure 4]

[0098] Graph of infection incidence in mandarins tested for antifungal activity of allyl isothiocyanate (AITC) and DADS vapor against Pd and Penicillium italicum (Pi). [Diagram 5]

[0099] 1 is a graph of infection incidence in mandarins tested for antifungal activity against Pd of reduced doses of AITC vapor. [Figure 6]

[0100] 1 is a graph of infection incidence in mandarins tested for antifungal activity against Pd at various AITC vapor concentrations. [Figure 7]

[0101] 1 is a graph of infection incidence in mandarins tested for antifungal activity against Pd for various AITC vapor exposure times. [Figure 8]

[0102] 1 is a graph of infection incidence in mandarins tested for antifungal activity of AITC vapor against Pd at various pretreatment incubation times. [Figure 9]

[0103] FIG. 1 is a graph of infection incidence in avocados tested for antifungal activity of AITC and DADS vapor against Colletotrichum gloeosporioides (Cg). [Figure 10]

[0104] 1 is a graph of infection incidence in avocados tested for antifungal activity against Cg for various DADS vapor exposure times. [Figure 11]

[0105] 1 is a graph of infection incidence in avocados tested for antifungal activity against Cg of various AITC and carvacrol vapor exposure times. [Figure 12]

[0106] 1 is a graph of durometer shore results on avocados tested for antifungal activity against Cg of various AITC and carvacrol vapor exposure times. [Figure 13]

[0107] 1 is a graph of infection incidence in avocados tested for antifungal activity against Cg for various AITC vapor exposure times. [Figure 14]

[0108] 1 is a graph of durometer shore results on avocados tested for antifungal activity against Cg for various AITC vapor exposure times. [Figure 15]

[0109] 1 is an image of an avocado half exposed to 500 μL of AITC vapor. [Figure 16]

[0110] FIG. 1 is a schematic diagram of the hypothesized enzymatic pathway for avocado skin thickening following exposure to AITC vapor. [Figure 17]

[0111] FIG. 1 is a graph of infection incidence in grapevines tested for antifungal activity of AITC and DADS vapor against Botrytis cinerea (Bc). [Figure 18]

[0112] 1 is a graph of infection incidence in strawberries tested for antifungal activity of AITC vapor against Bc. [Figure 19]

[0113] 1 is a graph of infection incidence in strawberries in two test groups tested for antifungal activity against Bc of various AITC vapor concentrations. [Figure 20]

[0114] 1 is a graph of infection incidence in strawberries tested for antifungal activity against Bc of AITC vapor under different exposure conditions. [Figure 21]

[0115] 1 is a graph of infection incidence in strawberries treated with a coating and tested for antifungal activity of AITC vapor against Bc. [Figure 22]

[0116] 1 is a graph of mass loss factor (MLF) results for strawberries that were hung and treated with coatings and tested for antifungal activity of AITC against Bc. [Figure 23]

[0117] 1 is a graph of the percentage of mold measured on strawberries that were hung and treated with a coating and tested for antifungal activity of AITC against Bc. [Figure 24]

[0118] FIG. 1 is a graph of infection incidence in mandarins tested for antifungal activity against Pd of AITC vapor in combination with cis-3-hexen-1-ol (c3H) vapor. [Figure 25A]

[0119] FIG. 13 is a graph of infection incidence in mandarins tested for antifungal activity against Pd of AITC in combination with c3H and essential oil vapor. [Figure 25B]

[0119] A graph of infection incidence in mandarins tested for antifungal activity against Pd of AITC in combination with c3H and essential oil vapor. [Figure 25C]

[0119] A graph of infection incidence in mandarins tested for antifungal activity against Pd of AITC in combination with c3H and essential oil vapor. [Figure 25D]

[0119] A graph of infection incidence in mandarins tested for antifungal activity against Pd of AITC in combination with c3H and essential oil vapor. [Figure 25E]

[0119] A graph of infection incidence in mandarins tested for antifungal activity against Pd of AITC in combination with c3H and essential oil vapor. [Figure 26]

[0120] 1 is a graph of the normalized mean severity of lemon discs tested for antifungal activity against Pd of AITC, c3H and cis-3-hexenyl acetate vapor. [Figure 27]

[0121] 1 is a graph of firmness of avocados tested for ripening characteristics after exposure to AITC vapor, after coating with an edible coating composition, after exposure to AITC vapor and coating with an edible coating composition, and for untreated avocado groups. [Figure 28]

[0122] 13 is a graph of durometer shore results for the four avocado test groups 5 days after infection with Cg. [Figure 29]

[0123] FIG. 1 is a graph of the durometer shore after 5 days of avocados tested for ripening characteristics, durometer shore, after AITC vapor exposure and infection with Cg. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0096] Detailed Description

[0124] The present disclosure describes a time-release gas phase treatment for mitigating latent infections, such as fungal infections, in produce. Figure 1 is a flow chart illustrating steps in an embodiment of a produce treatment method 100. At 102, a plurality of produce items are placed within an enclosure. At 104, an antimicrobial agent is provided to the enclosure. At 106, the plurality of produce items are contacted with the antimicrobial agent. The antimicrobial agent is in gaseous form and is selected to inactivate latent microorganisms in the plurality of produce items. At 108, after contacting the plurality of produce items with the antimicrobial agent for an amount of time, the plurality of produce items are removed from the enclosure, resulting in a plurality of treated produce items.

[0097]

[0125] Provided herein are methods of treating produce that include providing an antimicrobial agent to an enclosure containing a plurality of produce items and contacting the plurality of produce items with the antimicrobial agent, where the antimicrobial agent is in gaseous form and is selected to inactivate harboring microorganisms in the plurality of produce items.

[0098]

[0126] New, more cost-effective approaches are needed to prevent microbial degradation, reduce fungal / mold infestation, maintain quality, and enhance the shelf life of agricultural produce. The embodiments of the antimicrobial agent or antimicrobial agent and edible coating composition described herein may provide one or more advantages. For example, in some embodiments, the antimicrobial agent or antimicrobial agent and edible coating composition may protect agricultural produce from biotic stressors, i.e., bacteria, viruses, fungi, or pests. The antimicrobial agent or antimicrobial agent and edible coating composition may also prevent water evaporation and / or diffusion of oxygen, carbon dioxide, and / or ethylene. The antimicrobial agent or antimicrobial agent and edible coating composition may also help extend the shelf life of agricultural produce (e.g., post-harvest agricultural produce) without refrigeration. The antimicrobial agent or antimicrobial agent and edible coating composition may reduce the average mass loss rate of the coated agricultural produce. The antimicrobial agent or antimicrobial agent and edible coating composition may also delay ripening of the agricultural produce. The antimicrobial agent or antimicrobial agent and edible coating composition may also be naturally derived and therefore safe for human consumption. The produce treatment methods disclosed herein may improve the shelf life of the produce and delay the ripening of the produce.

[0099]

[0127] Enclosures may be selected to house two or more produce items. Examples of suitable enclosures include produce packaging containers (e.g., clamshells), produce storage containers (e.g., bins), produce transport containers (e.g., shipping bins or box trucks), and produce processing containers (e.g., degreening or ripening rooms).

[0100]

[0128] Some implementations include sealing the enclosure prior to providing the antimicrobial agent to the enclosure. Sealing the enclosure can include making the enclosure airtight or limiting the diffusion rate of one or more selected gases into or out of the enclosure.

[0101]

[0129] Providing the antimicrobial agent to the enclosure can include providing a gas stream containing the antimicrobial agent to the enclosure. In one example, the gas stream containing the antimicrobial agent is pumped into the enclosure.

[0102]

[0130] The multiple produce items are contacted with the antimicrobial agent for a length of time ranging from 1 minute to 100 hours (e.g., 10 minutes to 1 hour). The length of time depends on various factors such as the type of produce, the target pathogen, and the extent to which the enclosure is sealed. Examples include exposure times of 15 minutes to 96 hours for allyl isothiocyanate (AITC) in airtight bins. At an AITC concentration of 1000 ppm, an exposure time of 15 minutes slowed mold growth on the produce, and exposure times of 30 minutes or more showed good efficacy. Lower antimicrobial concentrations with longer exposure times or higher antimicrobial concentrations with shorter exposure times can also be used. For example, the multiple produce items are contacted with the antimicrobial agent for a length of time ranging from 15 minutes to 72 hours.

[0103]

[0131] The concentration of the antimicrobial agent in the headspace of the enclosure typically ranges from about 20 parts per million by volume (ppmv) to about 5000 ppmv (e.g., about 550 ppmv to about 4800 ppmv or about 25 ppmv to about 1250 ppmv). Depending on the type of produce and the exposure time in the enclosure, antimicrobial agent concentrations above about 2200 ppmv may damage the produce. Lower antimicrobial agent concentrations (e.g., 25 ppmv) may be more effective if one of the various synergistic effects is present. When the AITC concentrations ranged from 550 ppmv to 4800 ppmv, all concentrations had some inhibitory effect on mold growth, with concentrations above 1000 ppmv tending to be completely inhibiting. In some embodiments, the antimicrobial agent is provided to the enclosure in the headspace at a concentration of at least about 1200 ppmv, at least about 1250 ppmv, or from about 1250 ppmv to about 5000 ppmv, or from about 1250 ppmv to about 4900 ppmv.

[0104]

[0132] Some implementations include adjusting the temperature or humidity inside the enclosure. In some implementations, the temperature inside the enclosure ranges from about 4° C. to about 80° C. (e.g., about 4° C. to about 55° C.), based at least in part on the type of produce being treated and the antimicrobial agent used. In some implementations, the relative humidity (RH) inside the enclosure ranges from about 5% to about 99% (e.g., about 30% to about 98%). In some examples, the temperature ranges from about 18° C. to about 24° C., and the relative humidity (RH) ranges from about 40% to about 60%. Higher humidity and lower temperature typically reduce the concentration of passively volatilized gases in the headspace. Antimicrobial agents that are less volatile than AITC and DADS may reach effective concentrations in the enclosure at temperatures above 23.33° C. and / or relative humidities below 40%.

[0105]

[0133] Exposure time and antimicrobial concentration, along with temperature, relative humidity and other factors, can be selected to optimize antimicrobial performance for the type of produce being treated and the type of microorganism being inactivated.

[0106]

[0134] In some implementations, the antimicrobial agent precursor is volatilized to produce the antimicrobial agent. Volatilizing the antimicrobial agent precursor can occur outside the enclosure or inside the enclosure.

[0107]

[0135] Some implementations include activating the antimicrobial precursor to produce the antimicrobial agent. Activating the antimicrobial precursor may include contacting the antimicrobial precursor with a catalyst selected to promote conversion of the antimicrobial precursor to the antimicrobial agent. The catalyst may be a biocatalyst (e.g., an enzyme). In one example, the antimicrobial precursor includes alliin, the enzyme includes alliinase, and the antimicrobial agent includes allicin. In another example, the antimicrobial agent includes sinigrin, the enzyme includes myrosinase, and the antimicrobial agent includes allyl isothiocyanate.

[0108]

[0136] Contacting the plurality of produce items with an antimicrobial agent may include circulating the antimicrobial agent within an enclosure (e.g., by forced air). Contacting the plurality of produce items with an antimicrobial agent may include penetrating the cuticle layer of each of the plurality of produce items with the antimicrobial agent. In some cases, the antimicrobial agent or derivatives thereof may be detectable below the cuticle layer of the treated produce to a particular depth.

[0109]

[0137] Non-limiting antimicrobial agents may include antibacterial agents, antifungal agents, antiviral agents, or any combination thereof. Examples of suitable antifungal agents include allyl isothiocyanate, diallyl disulfide, carvacrol, eugenol, cinnamaldehyde, limonene, thymol, methyl anthranilate, methyl cinnamate, gamma-decalactone, alpha-terpineol, linalool, or any combination thereof. Optionally, the antifungal agent comprises a derivative of cis-3-hexene (e.g., cis-3-hexenol or cis-3-hexenyl acetate). In some embodiments, the antimicrobial agent comprises allyl isothiocyanate. The antifungal agent is selected to inactivate green or blue molds (e.g., Botrytis cinerea, Penicillium spp., Monilinia spp., Alternaria alternata, Rhizopus stolonifera, Trichothecium roseum, Fusarium spp., Colletotrichum spp., or any combination thereof). In some embodiments, the antimicrobial agent is selected to inactivate Colletotrichum spp. (e.g., Colletotrichum gloeosporioides (Cg)).

[0110]

[0138] In some embodiments, the antimicrobial agent comprises allyl isothiocyanate and one or more antimicrobial agents selected from the group of diallyl disulfide, carvacrol, eugenol, cinnamaldehyde, limonene, thymol, methyl anthranilate, methyl cinnamate, gamma-decalactone, alpha-terpineol, and linalool.

[0111]

[0139] The plurality of produce items include fruits, vegetables, or combinations thereof. Examples of suitable fruits include berries (e.g., avocado, banana, blueberry, cranberry, eggplant, tomato, grape, persimmon), citrus fruits (e.g., orange, lemon, lime, grapefruit, kumquat), melon fruits (e.g., pumpkin, cucumber, watermelon), stone fruits (e.g., peaches, plums, cherries, olives), pome fruits (e.g., apple, pear), aggregate fruits (e.g., blackberries, raspberries), accessory fruits (e.g., strawberries), or any combination thereof. In some embodiments, the fruit is an avocado, strawberry, mandarin, or lemon. In some embodiments, the fruit is an avocado.

[0112]

[0140] FIG. 2 is a schematic diagram of an embodiment of a system 200 configured to treat produce with a gas-phase antimicrobial agent to reduce latent infection. System 200 includes a reactor 202 and an enclosure 204. Reactor 202 is configured to promote conversion of an antimicrobial agent precursor to an antimicrobial agent. Reactor 202 includes a bed 206 configured to contain a particulate media to which a catalyst selected to promote conversion of the antimicrobial agent precursor to an antimicrobial agent is bonded (e.g., covalently or non-covalently bonded). In some implementations, reactor 202 is a fixed bed reactor. Inlet 208 is proximate to a first end of bed 206 and configured to direct a carrier gas from the first end of the bed to a second end of the bed. An additional inlet 210 is configured to direct the antimicrobial agent precursor to bed 206. In some implementations, the antimicrobial agent precursor is provided to reactor 202 using pump 212. An outlet 212 is proximate to a second end of bed 206 and is configured to allow release of a gaseous mixture including a carrier gas and an antimicrobial agent. Enclosure 204 is configured in fluid communication with reactor 202 through outlet 212. The enclosure is configured to receive a plurality of produce items and contain the gaseous mixture in contact with the plurality of produce items for an amount of time. In some implementations, enclosure 204 is an airtight enclosure, such as a biofumigation chamber.

[0113]

[0141] The antimicrobial agent precursor in vessel 214 is provided to reactor 202 through pump 216, which is in fluid communication with reactor 202 through additional inlet 210. In one example, pump 216 is a peristaltic pump. Additional inlet 210 can be positioned to provide the antimicrobial agent precursor transversely to the length of bed 206. A catalyst bound to the particulate media in bed 206 converts the antimicrobial agent precursor to the corresponding antimicrobial agent. A carrier gas from source 218 is provided through inlet 208 and flows along the length of bed 206 (e.g., from a first end of bed 206 to a second end of bed 206), causing the antimicrobial agent to volatilize and form a gaseous mixture including the carrier gas and the antimicrobial agent. In some implementations, the carrier gas is a forced air supply provided to reactor 202 as a pressurized gas or a mechanically forced air supply.

[0114]

[0142] The catalyst in reactor 202 can be a biocatalyst (e.g., an enzyme). In one example, the antimicrobial precursor includes alliin, the enzyme includes alliinase, and the antimicrobial includes allicin. In another example, the antimicrobial includes sinigrin, the enzyme includes myrosinase, and the antimicrobial includes allyl isothiocyanate.

[0115]

[0143] In some embodiments, the produce treatment method may further include coating the plurality of produce items with an edible coating composition. Coating the plurality of produce items with the edible coating composition may occur before providing the enclosure with an antimicrobial agent or after contacting the plurality of produce items with the antimicrobial agent. The edible coating composition may be coated onto the surface of the agricultural produce by means commonly known in the art, such as dip coating. For example, see, for example, U.S. Patent Application Publication No. 20190269144A1, which is incorporated herein by reference in its entirety, for a description of methods for coating agricultural produce. The edible coating composition may include a coating agent and a solvent, the coating agent including one or more saturated glycerides selected from monoglycerides and diglycerides, and one or more fatty acid salts.

[0116]

[0144] In some embodiments, the edible coating composition comprises one or more monoglycerides. In some embodiments, the coating comprises one monoglyceride (e.g., a 1-monoglyceride or a 2-monoglyceride). In some embodiments, the coating comprises two monoglycerides (e.g., two 1-monoglycerides, two 2-monoglycerides, or one 1-monoglyceride and one 2-monoglyceride). In some embodiments, the coating comprises three monoglycerides.

[0117]

[0145] In some embodiments, one or more of the monoglycerides have a carbon chain length of about C10 to about C22. In some embodiments, the monoglycerides have a carbon chain length of about C10 to about C22. In some embodiments, the monoglycerides have a carbon chain length selected from the group comprising or consisting of one or more of C10 monoglyceride, C12 monoglyceride, C14 monoglyceride, C16 monoglyceride, C18 monoglyceride, C20 monoglyceride, and C22 monoglyceride. In some embodiments, the monoglyceride is a saturated monoglyceride. In some embodiments, the saturated monoglyceride is monolaurin, glyceryl monostearate, glycerol monostearate, glyceryl monobehenate, glycerol monobehenate, or glyceryl hydroxystearate. In some embodiments, the monoglyceride is glyceryl monostearate.

[0118]

[0146] In some embodiments, the one or more monoglycerides are present in the coating agent in an amount ranging from about 40% to about 99% by weight based on the total weight of the coating agent. For example, the one or more monoglycerides are present in the coating agent in an amount ranging from about 50% to about 98% by weight, about 60% to about 99% by weight, about 70% to about 98% by weight, about 85% to about 98% by weight, about 90% to about 98% by weight, about 92% to about 97% by weight, or about 95% by weight based on the total weight of the coating agent. In some embodiments, the one or more monoglycerides are present in the coating agent in an amount ranging from about 75% to about 98% by weight based on the total weight of the coating agent.

[0119]

[0147] In some embodiments, the edible coating composition comprises one or more fatty acid salts. In some embodiments, the coating comprises one fatty acid salt. In some embodiments, the coating comprises two fatty acid salts. In some embodiments, the coating comprises three fatty acid salts. In some embodiments, the coating comprises four or more fatty acid salts.

[0120]

[0148] In some embodiments, at least one of the one or more fatty acid salts comprises a carbon chain length of about C10 to about C22. In some embodiments, each of the one or more fatty acid salts comprises a carbon chain length of about C10 to about C22. In some embodiments, at least one of the one or more fatty acid salts comprises a carbon chain length selected from the group of C10, C12, C14, C16, C18, C20, or C22. In some embodiments, each of the one or more fatty acid salts comprises a carbon chain length selected from the group of C10, C12, C14, C16, C18, C20, or C22. In some embodiments, the one or more fatty acid salts are C14 fatty acid salts, C16 fatty acid salts, C18 fatty acid salts, or combinations thereof. In some embodiments, the one or more fatty acid salts are C16 fatty acid salts and C18 fatty acid salts. In some embodiments, one or more of the fatty acid salts are saturated. In some embodiments, one or more of the fatty acid salts are unsaturated.

[0121]

[0149] In some embodiments, one or more of the fatty acid salts are a salt of lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, palmitoleic acid, caprylic acid, capric acid, cerotic acid, oleic acid, linoleic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, myristoleic acid, sapienic acid, elaidic acid, vaccenic acid, linoelaidic acid, alpha-linolenic acid, erucic acid, docosahexaenoic acid, or combinations thereof.

[0122]

[0150] In some embodiments, the fatty acid salt comprises or is selected from the group consisting of one or more of sodium laurate, myristate, sodium palmitate, sodium stearate, arachidate, sodium behenate, lignoceric acid sodium salt, sodium arachidonate, eicosapentaenoic acid sodium salt, docosahexaenoic acid sodium salt, sodium myristate, sapienate, elaidate, linoleic acid sodium salt, linoleic acid sodium salt, sodium erucate, and docosahexaenoic acid sodium salt.

[0123]

[0151] In some embodiments, the one or more fatty acid salts are present in the coating agent in an amount ranging from about 1% to about 20% by weight based on the total weight of the coating agent. For example, the one or more fatty acid salts are present in the coating agent in an amount ranging from about 1% to about 10% by weight, about 1% to about 8% by weight, about 1% to about 5% by weight, or about 1% to about 3% by weight based on the total weight of the coating agent. In some embodiments, the one or more fatty acid salts are present in the coating agent in an amount ranging from about 1% to about 5% by weight based on the total weight of the coating agent.

[0124]

[0152] In some embodiments, the coating comprises one or more monoglycerides in an amount ranging from about 90% to about 98% by weight and one or more fatty acid salts in an amount ranging from about 1% to about 8% by weight. In some embodiments, the coating comprises glyceryl monostearate in an amount ranging from about 90% to about 98% by weight and sodium stearate in an amount ranging from about 1% to about 8% by weight.

[0125]

[0153] In some embodiments, the coating agent further comprises an antimicrobial agent disclosed herein. In some embodiments, the coating agent further comprises one or more antimicrobial agents, the one or more antimicrobial agents being allyl isothiocyanate, diallyl disulfide, carvacrol, eugenol, cinnamaldehyde, limonene, thymol, methyl anthranilate, methyl cinnamate, gamma-decalactone, alpha-terpineol, linalool, cis-3-hexenol or cis-3-hexenyl acetate, sodium benzoate, potassium sorbate, chalcone, fludioxonil, 2-hydroxychalcone, 4-Hydroxychalcone, 4'-Hydroxychalcone, 2,2'-Dihydroxychalcone, 2,4'-Dihydroxychalcone, 2',4-Dihydroxychalcone, 2',4'-Dihydroxychalcone, 2',4,4'-Trihydroxychalcone, 2',4,4'-Trihydroxychalcone Intermediate, Violastyrene, Obtusaquinone, Apiol, Piperine, Celastrol, Altonic Acid, Leuidine, Antimycin A, Antimycin A1, Difracta Acid, Ethyl Orsellinate, Methyl Orsellinate, Mycophenolic Acid, Di Ethyl chloroorsellinate, angolencin, isocotoin, eupatriochromene, xanthoxylin, usnic acid, aloin, ononetin, apocynin, isopomiferin, deoxysappanone B 7,4'-dimethyl ether, chrysin dimethyl ether, bergapten, gambogic acid, 2-hydroxyxanthone, isopimpinellin, xanthyletin, acetylhymethochrome, nobiletin, hymechrome, methoxsalen, 4-methylesculetin, tangeritin, chellin, flavone, 3,4',5,6,7-pentamethoxamide, Selected from ciflavon, deguelin (-), citropten, deoxysappanone B trimethyl ether, deoxysappanone B 7,3'-dimethyl ether, 2',4'-dihydroxy-4-methoxychalcone, daunorubicin hydrochloride, plumbagin, menadione, thymoquinone, levomenthol, methyl trimethoxycinnamate, chavicol, cinnamylphenol, benzoate, naphthoquinone, phenone, acetophenone, benzophenone, phenylacetophenone, chitosan, salicylic acid and sodium salicylate.

[0126]

[0154] In some embodiments, the coating agent may be dissolved, mixed, dispersed or suspended in a solvent to form a composition (e.g., a solution, a suspension or a colloid). Examples of solvents that may be used include water, methanol, ethanol, isopropanol, butanol, acetone, ethyl acetate, chloroform, acetonitrile, tetrahydrofuran, diethyl ether, methyl tert-butyl ether or combinations thereof. For example, the solvent is water. For example, the solvent is ethanol.

[0127]

[0155] In some embodiments, the concentration of the coating agent in the edible coating composition (e.g., solution, suspension, or colloid) is about 1 g / L to 200 g / L, e.g., about 1 to 150 g / L, 1 to 100 g / L, 1 to 75 g / L, 1 to 150 g / L, 1 to 50 g / L, 1 to 25 g / L, 10 to 200 g / L, 10 to 150 g / L, 10 to 100 g / L, 10 to 75 g / L, 10 to 50 g / L, 10 to 45 g / L, 10 to 40 g / L, 25 to 75 g / L, 35 to 65 g / L, 40 to 60 g / L, or 45 to 55 g / L.

[0128]

[0156] In some embodiments, any of the edible coating compositions described herein may further comprise one or more additives, hi some embodiments, the additives include or are selected from the group consisting of one or more of preservatives, stabilizers, buffers, vitamins, minerals, pH adjusters, salts, dyes, flavors, enzymes, catalysts, antioxidants, antifungals, antimicrobials, or combinations thereof.

[0129]

[0157] In some embodiments, the edible coating composition comprises a coating agent comprising one or more monoglycerides in an amount ranging from about 90% to about 98% by weight and one or more fatty acid salts in an amount ranging from about 1% to about 8% by weight, and a solvent, and the concentration of the coating agent in the edible coating composition is about 25 g / L to 75 g / L. In some embodiments, the edible coating composition comprises a coating agent comprising glyceryl monostearate in an amount ranging from about 90% to about 98% by weight and sodium stearate in an amount ranging from about 1% to about 8% by weight, and a solvent comprising water, and the concentration of the coating agent in the edible coating composition is about 25 g / L to 75 g / L.

[0130]

[0158] Also provided herein are a plurality of produce items treated by the produce treatment methods disclosed herein. When a plurality of produce items are treated by the produce treatment methods disclosed herein, the plurality of produce items may have an increased mass loss factor. For example, a plurality of produce items not treated by the produce treatment methods disclosed herein may have a mass loss factor of 1, whereas a plurality of produce items treated by the produce treatment methods disclosed herein may have a mass loss factor of at least 1.1, or at least 1.5, or at least 1.7, or at least 1.8, or at least 2, or at least 2.2, or at least 2.5, or in the range of 1.1 to 2.8, or in the range of 2 to 2.6. Mass loss may be measured, for example, by determining the difference between the weight of the agricultural produce after the agricultural produce has been treated by the produce treatment methods disclosed herein and the weight of the agricultural produce after a period of time has passed. In some embodiments, the mass loss is measured after 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days, 8 days, 9 days, and / or 10 days, or any combination thereof. In some embodiments, the mass loss is measured after 1 week, 2 weeks, 3 weeks, 4 weeks, 5 weeks, 6 weeks, 7 weeks, 8 weeks, 9 weeks, 10 weeks, 11 weeks, 12 weeks, or any combination thereof. Advantageously, produce items treated according to the produce treatment methods disclosed herein have a higher mass loss coefficient than produce items that are untreated.

[0131]

[0159] The plurality of produce items can be at least 5 (e.g., at least 5, 10, 15, 20, 25, 30, 40, 50) avocados (e.g., California avocados or Mexican avocados, etc., where the avocados can be #84, #70, #60, #48, #40, #36, #32 or #28 avocados, etc.). For example, the plurality of produce items can be processed California #60 avocados (e.g., 30 California #60 avocados), where the processed California #60 avocados are California #60 avocados that have been processed by the produce processing methods disclosed herein. In some embodiments, the plurality of produce items is 30 treated California #60 avocados, and 5 days after the 30 treated California #60 avocados are processed, the 30 treated California #60 avocados have an average Shore value that is at least 10 Shore, at least 15 Shore, at least 20 Shore, or at least 25 Shore greater than the average Shore value of the 30 untreated California #60 avocados, and at day 0, the 30 treated California #60 avocados have an average Shore value of ±10 Shore of the 30 untreated California #60 avocados. As used herein, the term "day 0" refers to the day the plurality of produce items are processed, but before the plurality of produce items are actually processed.

[0132]

[0160] In some embodiments, after treatment of the agricultural produce with the agricultural produce treatment methods disclosed herein, a quantity of green or blue molds on the agricultural produce is inactivated. For example, treatment of the agricultural produce with the agricultural produce treatment methods disclosed herein can be used to block the growth of green or blue molds (e.g., Botrytis cinerea, Penicillium spp., Monilinia spp., Alternaria alternata, Rhizopus stolonifera, Trichothecium roseum, Fusarium spp., Colletotrichum spp., or any combination thereof).

[0133]

[0161] In some embodiments, the respiration rate of agricultural produce can be reduced after treatment of the agricultural produce with the agricultural produce treatment methods disclosed herein. For example, treatment of agricultural produce with the agricultural produce treatment methods disclosed herein can be used to reduce the respiration rate of agricultural produce, particularly ethylene, CO 2 and O 2 In some embodiments, the diffusion of gases such as CO by the agricultural produce after treatment of the agricultural produce with the agricultural produce treatment methods disclosed herein can be inhibited. 2 The rate of generation decreases.

[0134]

[0162] Also provided herein are a number of produce items coated with an edible coating composition, the edible coating composition comprising a coating agent comprising one or more monoglycerides and one or more fatty acid salts, a solvent, and allyl isothiocyanate. The coating agent can be as described above, but the edible coating composition further comprises allyl isothiocyanate. In some embodiments, the allyl isothiocyanate is present in the edible coating composition in an amount of about 0.001% v / v to about 5% v / v. For example, the allyl isothiocyanate is present in the edible coating composition in an amount of about 0.01% v / v to about 2.5% v / v, or about 0.1% v / v to about 1.5% v / v, or about 0.5% v / v to about 1.5% v / v.

[0135]

[0163] In some embodiments, after application of an edible coating composition comprising allyl isothiocyanate, a quantity of green or blue molds on agricultural produce are inactivated. For example, treatment with an edible coating composition comprising allyl isothiocyanate disclosed herein can be used to block the growth of green or blue molds (e.g., Botrytis cinerea, Penicillium spp., Monilinia spp., Alternaria alternata, Rhizopus stolonifera, Trichothecium roseum, Fusarium spp., Colletotrichum spp., or any combination thereof).

[0136]

[0164] In some embodiments, the respiration rate of agricultural produce can be reduced after application of the edible coating composition. For example, application of any of the edible coating compositions described herein can be used to reduce the respiration rate of agricultural produce, particularly with respect to ethylene, CO 2 and O 2In some embodiments, the edible coating composition or emulsion can be applied to the agricultural produce after application of the edible coating composition or emulsion to block or limit the diffusion of gases such as CO 2 The rate of generation decreases.

[0137]

[0165] The foregoing description and the following examples detail certain embodiments of the present disclosure and explain the best mode contemplated by the inventors. However, no matter how detailed the foregoing appears in text, it will be recognized that the present disclosure can be implemented in many ways and that the present disclosure should be construed according to the appended claims and their equivalents.

[0138]

[0166] Although the disclosed teachings have been described with reference to various applications, methods, compounds, compositions and materials, it will be recognized that various changes and modifications thereto can be made without departing from the teachings herein. The following examples are provided to better illustrate the disclosed teachings and are not intended to limit the scope of the teachings presented herein. Although the present teachings have been described with reference to these exemplary embodiments, those skilled in the art will readily appreciate that numerous variations and modifications of these exemplary embodiments are possible without undue experimentation. All such variations and modifications are within the scope of the teachings of the present disclosure. EXAMPLES

[0139]

[0167] Example 1. Antifungal activity of diallyl disulfide (DADS) vapor against Penicillium digitatum (Pd) was tested on mandarins. All samples were wounded by puncturing with a screw and infected by distributing 1000 Pd spores suspended in 10 μL of water into each wound. Test groups consisted of untreated mandarins; mandarins immersed in 1 g / L imazalil solution; and mandarins exposed to 3 mL of DADS vapor in a Petri dish for 72 hours. Quantification of infection, shown in Figure 3, indicates that exposure to DADS vapor reduced the incidence of Pd mold by 95.8% compared to untreated samples and 19.1% compared to imazalil-treated samples. Mandarins exposed to DADS vapor did not show any visible deterioration or discoloration. FIG. 3 shows that passive volatilization of DADS in a closed, non-sealed jar substantially prevents the growth of Pd mold on mandarins.

[0140]

[0168] Example 2. Antifungal activity of allyl isothiocyanate (AITC) and DADS vapor against Pd and Penicillium italicum (Pi) in mandarin was tested. All samples were wounded by drilling holes with a screw. Mandarins were infected by dispensing either 1000 Pd spores or 1000 Pi spores suspended in 10 μL into the wound. Test groups consisted of uninfected and untreated mandarins; uninfected mandarins and treated by immersion in 1 g / L imazalil solution; untreated mandarins infected with Pd; mandarins infected with Pd and exposed to AITC; mandarins infected with Pd and exposed to DADS; untreated mandarins infected with Pi; mandarins infected with Pi and exposed to AITC; and mandarins infected with Pi and exposed to DADS. Exposure to AITC or DADS consisted of exposing mandarins to 3 mL of the vapor of each compound dispensed in a Petri dish for 72 h. Figure 4 shows the quantification of the test results. AITC vapor substantially prevented Pd and Pi infection. AITC-treated mandarins appeared noticeably darker in color than untreated fruits. DADS vapor reduced the incidence of Pd mold by 85% and Pi mold by 30% compared to the respective untreated / infected test groups. No differences in appearance were observed in DADS-treated fruits compared to untreated samples. AITC and DADS were both effective in preventing fungal growth. Inhibition by AITC was nearly 100%, with some visible changes in appearance.

[0141]

[0169] Example 3. The antifungal activity of reduced doses of AITC vapor against Pd was tested in mandarins. All samples were wounded by drilling holes with a screw. Mandarins were infected by distributing 1000 Pd spores suspended in 10 μL of water into each wound. Test groups consisted of uninfected and untreated mandarins; untreated mandarins infected with Pd; and mandarins exposed to 500 μL of AITC vapor in a Petri dish for 72 hours. Figure 5 shows the quantification of infection in the test groups. The uninfected and untreated groups showed significant infection in initially uninfected fruits. AITC at a dose that was 1 / 6 of the dose used in Example 2 substantially prevented Pd infection. Skin spots and darkening were observed in some samples of AITC-treated fruits.

[0142]

[0170] Example 4. Antifungal activity of various AITC vapor concentrations was tested against Pd in ​​mandarins. All mandarins were wounded by puncturing with a screw and infected by distributing 1000 Pd spores suspended in 10 μL of water to each wound. The fruits were then placed in an airtight container, various AITC amounts were placed on Whatman filter paper discs, the discs were suspended in front of a battery-powered fan, and the container was closed for 18 hours. The mandarins were then left at ambient temperature and high humidity for 6 days. The test groups were infected untreated mandarins and infected mandarins treated with 62.5 μL, 125 μL, 250 μL, and 500 μL on filter paper discs. Infection is less severe in the 62.5 μL treatment group than in the control. Figure 6 is a bar graph showing the incidence (infection %) of the test groups. AITC at a dose of 62.5 μL reduced the severity of infection compared to the untreated group. AITC at doses of 125 μL, 250 μL and 500 μL substantially prevented mold growth in treated mandarins, while doses of 250 μL and 500 μL caused darkening of the skin.

[0143]

[0171] Example 5. Antifungal activity of various AITC vapor exposure times was tested to determine the effect against Pd in ​​mandarins. All samples were wounded by puncturing with a screw. Mandarins were infected by dispensing 1000 Pd spores suspended in 10 μL of water onto the wound. The fruit was then placed in an airtight container, 125 μL of AITC was dispensed onto a Whatman filter paper disc, the disc was suspended in front of a battery-powered fan, and the container was closed for 15 min to 2 h. The test groups were then left at ambient temperature, high humidity, and evaluated for Pd mold after 6 days. The test groups consisted of uninfected and untreated mandarins; infected and untreated mandarins; infected and treated with 0.5 g / L imazalil; infected and treated with 125 μL of AITC on filter paper and exposed to steam for 15 min, 30 min, 1 h, and 2 h. Figure 7 shows the quantified infection results. A 15-minute exposure had little effect on Pd mold, a 30-minute exposure significantly reduced the severity of Pd mold infection, a 1-hour exposure significantly reduced the severity and incidence of Pd mold, and a 2-hour exposure virtually eliminated the mold. For non-Pd latent fungal infections, the results of the imazalil control and the 1-hour AITC treatment were indistinguishable. At the 2-hour treatment, skin spotting and darkening were observed in 62.5% of the fruit. A 30-minute exposure to an AITC vapor concentration of 730 ppm appeared to substantially prevent mold infection or reduce the severity of the infection. Longer exposure times increased antifungal efficacy. Latent pathogens are substantially resistant to AITC vapor at this concentration and exposure time, as seen in the 1-hour exposure samples (Figure 7). Longer exposure times were effective in substantially eliminating these pathogens.

[0144]

[0172] Example 6. To test the treatment window against Pd in ​​mandarin, the antifungal activity of AITC vapor was measured using various incubation times after infection and before treatment. All samples were wounded by puncturing with a screw and infected by dispensing 1000 Pd spores suspended in 10 μL of water into the wound. The mandarins were then incubated for 0-4 days before treatment. For treatment, the mandarins were placed in an airtight container, 125 μL of AITC was dispensed onto a Whatman filter paper disc, the disc was suspended in front of a battery-powered fan, and the container was closed for 30 minutes. The test groups were then left at ambient temperature and high humidity and evaluated for Pd mold after 6 days. The test groups consisted of untreated mandarins; mandarins treated with 1 g / L imazalil; and mandarins incubated for 0, 24, 48, 72, and 96 hours before treatment with AITC. Figure 8 shows the quantified infection results. Fruit quality was poor and there was a high rate of latent infection with multiple fungal pathogens (including Penicillium species) with 83.3% infected in the Imazalil treatment group. 58.3% were infected in the group treated with AITC immediately after infection. 8.3% were infected in the group treated 24 hours later. 25% were infected in the group treated 48 hours later. 16.7% were infected in the group treated 72 hours later. 81.6% were infected in the group treated 96 hours later. Treatment 24 hours after infection resulted in the lowest percentage of Penicillium infection in the test groups. Treatment immediately after infection resulted in the lowest fruit quality of the test treatments. It is unclear whether this is due to the treatment schedule or to the initial fruit quality. Intermediate treatment time points showed efficacy against infection.

[0145]

[0173] Example 7. The antifungal activity of AITC and DADS vapor against Colletotrichum gloeosporioides (Cg) was tested in avocado. All specimens were wounded by removing the stem and infected by dispensing 1000 Cg spores suspended in 10 μL of water into the wound. The test groups consisted of untreated and uninfected avocados; untreated and infected avocados; avocados treated by immersion in a 0.1 g / L prochloraz solution; avocados exposed to 3 mL of AITC vapor in a Petri dish; and avocados exposed to 3 mL of DADS vapor in a Petri dish. Figure 9 quantifies the infection results. AITC vapor reduced the incidence of Cg mold by 97% compared to the untreated test group and by 70% compared to the prochloraz-treated test group. DADS vapor reduced the incidence of Cg mold by 60% compared to the untreated test group.

[0146]

[0174] Example 8. Antifungal activity of various DADS vapor exposure times was tested against Cg in avocado. All specimens were wounded by removing the stem and infected by distributing 1000 Cg spores suspended in 10 μL of water into the wound. Test groups consisted of infected untreated avocados; and avocados exposed to 3 mL of DADS vapor in a Petri dish for 24, 48 and 72 hours. Figure 10 quantifies the infection results. Test groups exposed to DADS vapor at all exposure times had a reduced incidence of Cg mold compared to the untreated test group. 24 hours of DADS exposure reduced the incidence of Cg mold by 8%. 48 hours of DADS exposure reduced the incidence of Cg mold by 25%. 72 hours of DADS exposure reduced the incidence of Cg mold by 57%.

[0147]

[0175] Example 9. Antifungal activity of various AITC and carvacrol vapor exposure times was tested against Cg in avocado. Durometer Shore was obtained after 7 days of incubation at ambient temperature and high humidity to measure the effect of various treatments on ripening. All samples were wounded by removing the stem and infected by distributing 1000 Cg spores suspended in 10 μL of water into the wound. Test groups consisted of infected avocados left untreated on the benchtop; infected avocados left untreated under a fume hood; avocados exposed to 3 mL of AITC vapor in a Petri dish for 24, 48 and 72 hours; and avocados exposed to 3 mL of carvacrol vapor in a Petri dish for 72 hours. Figure 11 quantifies the infection results. Figure 12 shows the Durometer Shore results of the test groups. All exposure times to AITC vapor reduced the incidence of Cg mold compared to untreated samples. 24 hours of AITC exposure reduced Cg mold incidence by 90%. 48 hours of AITC exposure reduced Cg mold incidence by 97%. 72 hours of AITC exposure reduced Cg mold incidence by 83%. Exposure to carvacrol vapor did not reduce Cg mold incidence. Figure 12 shows that all AITC treatments had significantly higher Shore than untreated avocados (mean increase of 20.3 Shore; P value < 0.0001).

[0148]

[0176] Example 10. Antifungal activity of various AITC vapor exposure times was tested against Cg in avocado. Durometer Shore was obtained after 6 days of incubation at ambient temperature and high humidity to measure the effect of various treatments on ripening. All samples were wounded by removing the stem and infected by distributing 1000 Cg spores suspended in 10 μL of water to each wound. Test groups consisted of infected avocados left untreated on the benchtop; infected avocados left untreated in a fume hood; and avocados exposed to 3 mL of AITC vapor in a Petri dish for 24, 48, and 72 hours. Figure 13 quantifies the infection results. Figure 14 shows the Durometer Shore results of the test groups. All exposure times to AITC vapor reduced the incidence of Cg mold compared to untreated samples. 24 hours of AITC exposure reduced the incidence of Cg mold by 81.5%. AITC exposure for 48 hours reduced Cg mould incidence by 93.5%. AITC exposure for 72 hours reduced Cg mould incidence by 86.5%. All AITC treatments had significantly higher shor than infected avocados (mean increase of 15.4 shor; P value < 0.005).

[0149]

[0177] Example 11. The ripening characteristics of avocados exposed to AITC vapor were analyzed. The treatment groups consisted of avocados exposed to 125 μL of AITC vapor in a Petri dish for 30 minutes and 18 hours; avocados exposed to 500 μL of AITC vapor for 30 minutes and 18 hours; avocados untreated and kept in a jar for 18 hours; and avocados treated with a coating agent. Two sets of the aforementioned test groups were studied. One set was treated at low temperature with coated fruits (i.e. fruits treated with a coating agent (95% by weight glyceryl monostearate and 5% by weight sodium stearate)) and another set was treated warm (1 day after removal from cold storage). Respiration and firmness were measured daily (using a durometer). At the beginning of the study, the avocados were placed in cold storage. After 1 day, the cold-treated avocados were treated with AITC immediately after removal from cold storage. At this point, the coated group was treated. The warm treated avocados were allowed to warm to room temperature. Measurements began on the cold treated avocados on day 2 and AITC treatment began on the warm treated samples. Measurements began on day 3 on the warm treated groups. The test groups consisted of untreated avocados; avocados exposed to 500 μL of AITC vapor for 18 hours; and avocados exposed to 125 μL of AITC vapor for 30 minutes. At the end of the test, the avocados were cut and the halves flattened below 40 Shore and imaged. Figure 15 is an image of an avocado half exposed to 500 μL of AITC vapor. These high level treated test groups had thicker skin and riper flesh than the durometer indicated compared to the low level treated groups. Figure 16 shows a schematic of the enzyme pathway for the skin thickening hypothesis. Without being bound by theory, upregulation of defense response pathways may potentially lead to the production of defense compounds and antioxidants, including lignin (e.g., caffeic acid, ferulic acid, sinapic acid, and anthocyanins). This upregulation of lignin may lead to a thickening of the avocado skin, which may result in a firmer-feeling fruit while the inner flesh is normally ripe and soft. These results show that exposure of test groups to AITC vapor at the 500 μL level results in a darkening and thickening of the avocado skin and a prolonged firm feel.Retention of firmness is not supported by changes in respiration rate that may indicate any changes in fruit ripening or senescence.

[0150]

[0178] Example 12. The antifungal activity of AITC and DADS vapor against Botrytis cinerea (Bc) was tested in grapes. All samples were wounded by drilling a 3 mm deep hole in the skin. Samples were infected by dispensing 1000 Bc spores suspended in 10 μL of water into the wound. Test groups consisted of uninfected and untreated grapes; infected untreated grapes; grapes exposed to 3 mL of AITC vapor in a Petri dish for 72 hours; and grapes exposed to 3 mL of DADS vapor in a Petri dish for 72 hours. Figure 17 quantifies the infection results. Exposure to both AITC and DADS vapors virtually eliminated the Bc mold. Grapes exposed to DADS vapor appeared unchanged after incubation and had no visible difference compared to untreated and uninfected grapes. Grapes exposed to AITC vapor showed darkening of the fruit. Both AITC and DADS vapor were effective in controlling Bc mold. Treatment with AITC could potentially result in changes in grape color or flavor.

[0151]

[0179] Example 13. Antifungal activity of AITC vapor against Bc was tested in strawberries. All samples were wounded by drilling a 3mm deep hole in the skin. Samples were infected by dispensing 1000 Bc spores suspended in 10μL water into the wound. Samples were then incubated at ambient temperature, imaged, and then evaluated for mold over a period of 3 days. Test groups consisted of uninfected and untreated strawberries; infected untreated strawberries; and strawberries exposed to 125uL of AITC vapor dispensed on Whatman filter paper for 30 minutes. After 24 hours, no mold was observed in any of the samples. After 48 hours, 5 / 8 of uninfected samples showed visible mold, 5 / 8 of infected samples showed visible mold, and 1 / 8 of AITC vapor-treated samples showed visible mold. After 72 hours, 7 / 8 of the uninfected samples showed visible mold, 7 / 8 of the infected samples showed visible mold, and 1 / 4 of the AITC vapor-treated samples showed visible mold. Figure 18 shows the quantification of infection results. AITC vapor demonstrated efficacy against Bc mold in strawberries stored at ambient conditions. The infection rates in the initially uninfected samples indicate that a step involving initial infection of the wound by distribution of Bc spores may not be necessary to promote infection in the test group.

[0152]

[0180] Example 14. Antifungal activity of various AITC vapor concentrations against Bc was tested in strawberries. Samples were treated by exposure to various amounts of AITC vapor placed on filter paper discs for 30 minutes, then incubated at ambient temperature, imaged, and then evaluated for mold over 6 days. Test groups consisted of untreated strawberries and strawberries exposed to 62.5 μL, 125 μL, 250 μL, and 500 μL of AITC vapor. Figure 19 shows the quantification of infection results. On day 6, 83% of the untreated control strawberries were infected, 100% of the strawberries at the 62.5 μL AITC dose were infected, 13% of the strawberries at the 125 μL AITC dose were infected, and 0% of the strawberries at the 250 and 500 μL AITC doses were infected. For strawberries incubated at room temperature, all AITC doses above 62.5 μL were effective in preventing mold, and doses above 125 μL virtually eliminated mold.

[0153]

[0181] Example 15. Antifungal activity of AITC vapor under different exposure conditions against Bc in strawberries was tested. Test groups consisted of untreated strawberries and strawberries treated by exposure to 125 μL of AITC vapor placed on filter paper discs for 30 minutes. Test groups were then incubated at 4° C. in either open or closed containers, imaged, and then evaluated for mold over a 14-day period. Figure 20 shows the quantification of infection results. All samples were free of mold throughout the 7-day period. On day 12, 16.7% of the open air control was infected, 29.2% of the closed container control was infected, and 0% of the AITC treatment was infected. On day 14, 33.3% of the open air control was infected, 41.7% of the closed container control was infected, 0% of the open air AITC treatment was infected, and 4.2% of the closed container AITC treatment was infected. For strawberries incubated at 4°C, AITC treatments were effective in reducing the incidence of mold over a 2-week period. One-third of the open-air untreated samples were infected, whereas none of the open-air AITC treatments were infected. Over 40% of the closed-container controls were infected. In the closed-container AITC-treated test group, one strawberry was infected.

[0154]

[0182] Example 16. The antifungal activity of AITC vapor against Bc was tested in strawberries treated with a coating (95% by weight glyceryl monostearate and 5% by weight sodium stearate) and exposed to steam in a clamshell. Test groups consisted of untreated strawberries; strawberries immersed in a 40 g / L coating solution; strawberries exposed to 125 μL of AITC vapor placed on a filter paper disc for 30 minutes; and strawberries immersed in a 40 g / L coating solution and exposed to 125 μL of AITC vapor placed on a filter paper disc for 30 minutes. Samples were treated, incubated at ambient temperature, imaged, and then evaluated for mold over a 4-day period. Figure 21 shows the quantification of infection results. On day 3, 52.8% of the control was infected, 42.1% of the coating was infected, 26.3% of the AITC was infected, and 9.3% of the coating + AITC was infected. On day 4, 88.9% of the controls were infected, 76.3% of the coated, 71% of the AITC, and 34.9% of the coated + AITC. Exposing strawberries to AITC vapor in the clamshell was less effective than exposing them in a more spread out manner as done in the previous example. Submerging in the bowl in the coating solution also presented drying challenges around the calyx. Both the AITC-treated and coated + AITC-treated strawberries had significantly lower mold incidence compared to the untreated group.

[0155]

[0183] Example 17. Antifungal activity of AITC vapor against Bc was tested on strawberries treated with coating and hung. Test groups consisted of untreated strawberries; strawberries hung and immersed in 50 g / L coating solution; strawberries exposed to 125 μL of AITC vapor placed on a filter paper disc for 30 minutes; strawberries hung and immersed in 50 g / L coating solution and exposed to 125 μL of AITC vapor placed on a filter paper disc for 30 minutes. Samples were hung, treated, incubated at ambient temperature, imaged, and then evaluated for mold over a 5-day period. Figure 22 is a plot of the mass loss factor (MLF) of the test groups. Mass loss rate % (MLR%) is the percentage of mass loss of a produce group relative to itself per day. Mass loss factor (MLF) is the ratio of untreated MLR% to treated (e.g., by coating) MLR%. FIG. 23 is a plot of the percent mold measured for the test groups. Hanging the strawberries for treatment and incubation reduced under-calyx accumulation and improved overall drying compared to non-hanging conditions. Fruits treated with coating and coating + AITC had significantly higher MLF compared to the control. By day 5, both AITC and coating + AITC treated strawberries had significantly less mold than the untreated test groups, with incidence rates dropping by over 80% and 60%, respectively. Firmness measurements show that all treated strawberries had improved firmness compared to the untreated test group. Time-lapse video showed that both coating treated test groups had better color retention and less shrinkage than the other test groups. The coating only treated test group had some signs of mold on day 5. No mold was observed in the coating + AITC treated test group.

[0156]

[0184] Example 18. The antifungal activity of AITC in combination with cis-3-hexen-1-ol (c3H) vapor against Pd was tested in mandarins. All samples were wounded by puncturing with a screw. Samples were infected by dispensing 1000 Pd spores suspended in 10 μL of water into the wound. Exposure to vapor was performed by placing the mandarins in an airtight container, dispensing AITC or AITC+c3H onto a Whatman filter paper disc, suspending the disc in front of a battery-powered fan, closing the container, and incubating the mandarins for 30 minutes. After vapor exposure, the mandarins were left at ambient temperature and high humidity and evaluated for Pd mold on days 4-7. Test groups consisted of uninfected and untreated mandarins; infected and untreated mandarins; infected and treated by immersion in 0.5 g / mL imazalil solution; mandarins exposed to 125 μL AITC vapor for 15-30 min; mandarins exposed to 62.5 μL AITC and 125 μL c3H vapor for 30 min. On day 5, images were taken of the untreated / infected, AITC-treated and AITC+c3H test groups. On day 6, images were taken of the untreated / infected, AITC-treated and AITC+c3H test groups. On day 7, images were taken of the untreated / infected, AITC-treated and AITC+c3H test groups. Figure 24 shows the quantification of infection results. Application of a 62.5 μL dose of AITC (50% of the standard dose) together with c3H resulted in a lower percentage of infection than application of only AITC at the maximum dose. AITC+c3H reduced the incidence and severity of infection compared to other treatments.

[0157]

[0185] Example 19. The antifungal activity of AITC in combination with c3H and essential oil vapor was tested against Pd in ​​mandarin. All samples were wounded by puncturing with a screw and infected by dispensing 1000 Pd spores suspended in 10 μL of water into the wound. Exposure to vapor was performed by placing the mandarin in an airtight container, dispensing the compound onto a Whatman filter paper disc, suspending the disc in front of a battery-powered fan, closing the container, and incubating the mandarin for 30 minutes. After vapor exposure, the mandarins were left at ambient temperature and high humidity and evaluated for Pd mold after 6 days. Test groups not exposed to vapor consisted of untreated mandarins and mandarins treated by immersion in a 1.0 g / mL imazalil solution. The remaining test groups were exposed to vapors of 62.5 μL of AITC and / or 125 μL of all other compounds for 30 minutes. The compounds tested alone or in combination were AITC, c3H, cinnamaldehyde, eugenol and limonene. Figures 44A-44E show the quantification of the infection outcomes. AITC vapor was applied at 50% of the minimum inhibitory concentration to detect synergistic effects with any of the other tested essential oils. At this low dose, AITC tends to reduce the severity of the infection but does not eliminate the infection incidence, leaving room for improvement. Eight of the 15 tested treatments were superior to the untreated sample. These treatments were: AITC+c3H; AITC+eugenol; AITC+limonene; cinnamaldehyde+c3H; cinnamaldehyde+eugenol; eugenol; eugenol+c3H; and eugenol+cinnamaldehyde.

[0158]

[0186] Example 20. The antifungal activity of AITC, c3H and cis-3-hexenyl acetate was tested against Pd in ​​lemons. Test groups consisted of untreated lemon discs; lemon discs exposed to AITC vapor; lemon discs exposed to c3H vapor; and lemon discs exposed to cis-3-hexenyl acetate vapor. The results of the severity of infection in the samples are quantified in Figure 26.

[0159]

[0187] Example 21. The antifungal activity of avocados exposed to AITC vapor and prochloraz was tested against Cg in avocados. To measure the effect of the various treatments on ripening, durometer shores were obtained after 5 days of incubation at ambient temperature (about 20°C to about 25°C) and high humidity (about 88% relative humidity to about 93% relative humidity). All samples were wounded by removing the stem and infected by dispensing 1000 Cg spores suspended in 10 μL of water into the wound. Exposure to vapor was performed by placing the avocado in an airtight container, dispensing AITC onto a Whatman filter paper disc, suspending the disc in front of a battery-powered fan, closing the container, and incubating the avocado for 30 minutes. After vapor exposure, the avocados were left at ambient temperature and high humidity and evaluated for Cg mold on the fifth day. Treatment groups consisted of avocados exposed to 125 μL of AITC vapor placed on a filter paper disk for 30 minutes; avocados immersed in 0.1 g / L prochloraz solution and placed on a rack in front of a fan to dry for 30 minutes; infected avocados left untreated; and non-infected and untreated avocados. Figure 28 shows the durometer shore results of the test groups. To prepare 0.1 g / L prochloraz, 10 mg of prochloraz was mixed with 10 mL of ethanol and 90 mL of water. AITC vapor reduced the incidence of Cg mold compared to untreated and prochloraz-treated samples. 24 hours of AITC exposure reduced the incidence of Cg mold by 90%. Figure 28 shows that the AITC treatment has a shore of over 30, which is significantly higher than the untreated avocados. The mean Shore value for untreated avocados was 28.8 (standard deviation (SD) = 10.8). The mean Shore value for infected avocados was 47.3 (SD = 11.8). The mean Shore value for the positive control prochloraz-treated avocados was 44.3 (SD = 14.7). The mean Shore value for AITC-treated avocados was 61.1 (SD = 10.5).

[0160]

[0188] Durometer Shore Measurement: Fruit hardness tester - HPE III Fff with spherical φ5.0mm test anvil is used for measurement. The operation procedure is as follows: 1) Switch on the measuring device at room temperature and 1 atmosphere pressure and press the shell or sleeve onto the sample so that the contact surface of the pressure plate rests on the fruit. Ensure that the pressure applied to the fruit is sufficient but not so much that damage is done to the fruit when the shell is pressed down. 2) If the surface of the fruit rind or skin is flat, the results obtained are more reliable. 3) The measurement time begins as soon as the durometer is placed on the sample. During the measurement, the display flashes. 4) The measuring device is held on the fruit until a beep is heard. The measurement is recorded as the durometer shore of the fruit.

[0161]

[0189] Example 22. Antifungal activity of avocados exposed to AITC vapor, prochloraz, coating (95% by weight glyceryl monostearate and 5% by weight sodium stearate), coating with glycerol monodecanoate (95% by weight glyceryl monostearate and 5% by weight sodium stearate) and glycerol monodecanoate was tested against Cg in avocados. To measure the effect of the different treatments on ripening, durometer shore was obtained after 5 days of incubation at ambient temperature (about 20°C to about 25°C) and high humidity (about 88% relative humidity to about 93% relative humidity). All samples were wounded by removing the stem and infected by distributing 1000 Cg spores suspended in 10 μL of water into the wound. Exposure to steam was performed by placing avocados in an airtight container, dispensing AITC onto a Whatman filter paper disc, suspending the disc in front of a battery-powered fan, closing the container, and incubating the avocados for 30 min. After steam exposure, the avocados were left at ambient temperature and high humidity and evaluated for Cg mould on the fifth day. The treatment groups were: uninfected and untreated avocados; infected and untreated avocados; avocados dipped in 0.1 g / L prochloraz solution and dried on a rack in front of a fan for 30 minutes; avocados dipped in 40 g / L coating solution; avocados dipped in 3 g / L monodecanoic acid glycerol solution; avocados dipped in 5 g / L monodecanoic acid glycerol solution; avocados dipped in 40 g / L coating solution and 3 g / L monodecanoic acid glycerol solution; avocados dipped in 40 g / L coating solution and 5 g / L coating solution. The test groups consisted of an avocado immersed in 100 μL of monodecanoic acid glycerol solution; an avocado exposed to 125 μL of AITC vapor placed on a filter paper disc for 30 minutes; an avocado exposed to 62.5 μL of AITC vapor placed on a filter paper disc for 30 minutes; an avocado exposed to 125 μL of AITC vapor placed on a filter paper disc for 30 minutes; an avocado exposed to 250 μL of AITC vapor placed on a filter paper disc for 30 minutes; and an avocado exposed to 500 μL of AITC vapor placed on a filter paper disc for 30 minutes. Figure 29 shows the durometer shore results for the test groups.AITC vapor reduced the incidence of Cg mold compared to untreated, coating and prochloraz-treated samples. Figure 29 shows that AITC treatment (250 μL) had significantly higher shor than uninfected and untreated avocados (average increase of about 10 shor; P value = 0.0016). Figure 29 shows that AITC treatment (500 μL) had significantly higher shor than uninfected and untreated avocados (average increase of about 28.5 shor; P value < 0.0001).

[0162]

[0190] Example 23: The ripening characteristics of avocados exposed to AITC vapor, coating (95% by weight glyceryl monostearate and 5% by weight sodium stearate), and coating plus AITC were analyzed. To measure the effect of the various treatments on ripening, durometer shore was obtained after 11 days of incubation at ambient temperature (about 20°C to about 25°C) and high humidity (about 88% relative humidity to about 93% relative humidity). Exposure to vapor was performed by placing the avocados in an airtight container, dispensing the AITC onto a Whatman filter paper disc, suspending the disc in front of a battery-powered fan, closing the container, and incubating the avocados for 72 hours. The treatment groups consisted of untreated avocados; avocados immersed in a 40 g / L coating solution; avocados exposed to 500 μL of AITC vapor placed on a filter paper disc for 30 minutes; and avocados immersed in a 40 g / L coating solution, dried, and exposed to 500 μL of AITC vapor placed on a filter paper disc for 72 hours. FIG. 27 shows the durometer shore results of the test groups. The AITC vapor treated avocados were of higher quality and had fewer defects than the untreated avocados and the avocados treated with coating only. FIG. 27 shows that the coating plus AITC treated test groups and the AITC treated test groups had significantly higher shore than the untreated avocados (mean increase of 30 shore and 22.5 shore, respectively; P value <0.0001). FIG. 27 shows that the coating test group had slightly higher Shore than the untreated avocados (average increase of 5.8 Shore; P value <0.0001).

[0163]

[0191] Although the present disclosure includes many specific embodiment details, these should not be construed as limitations on the scope of the subject matter or what may be claimed, but should be construed as descriptions of features that may be specific to a particular embodiment. Certain features described in the present disclosure in the context of separate embodiments can also be implemented in combination in a single embodiment. Conversely, various features described in the context of a single embodiment can also be implemented in multiple embodiments separately or in any suitable subcombination. Furthermore, although the aforementioned features may be described as acting in a particular combination and may initially be claimed as such, one or more features of the claimed combination may, in some cases, be deleted from the combination, and the claimed combination may be directed to a subcombination or a variation of the subcombination.

[0164]

[0192] Specific embodiments of the subject matter have been described. Other embodiments, modifications, and permutations of the described embodiments, as will be apparent to those skilled in the art, are within the scope of the following claims. Although operations are shown in a particular order in the drawings or claims, this should not be understood as requiring that such operations be performed in the particular order or sequential order shown, or that all of the operations described be performed (although some operations may be considered optional), to achieve desirable results.

[0165]

[0193] Accordingly, the foregoing exemplary embodiments do not define or constrain the present disclosure. Other changes, substitutions, and alterations are also possible without departing from the spirit and scope of the present disclosure.

Claims

1. providing an antimicrobial agent to an enclosure containing a plurality of produce items; contacting said plurality of produce items with said antimicrobial agent; wherein the antimicrobial agent is in gaseous form and is selected to inactivate latent microorganisms in the plurality of produce items.

2. The method of claim 1 , further comprising sealing the enclosure prior to providing the antimicrobial agent to the enclosure.

3. The method of claim 1 , wherein the enclosure comprises a produce packaging container, a produce storage container, a produce transport container, or a produce processing container.

4. The method of claim 3 , wherein the produce packaging container comprises a clamshell.

5. The method of claim 3 , wherein the produce transport container comprises a shipping container or a box truck.

6. The method of claim 3 , wherein the produce processing vessel comprises a de-greening chamber or a ripening chamber.

7. The method of claim 2 , wherein the enclosure is airtight or limits the rate of diffusion of gas into or out of the enclosure.

8. The method of claim 1 , wherein providing the antimicrobial agent to the enclosure comprises providing a gas stream containing the antimicrobial agent to the enclosure.

9. The method of claim 8 further comprising pumping the gas stream into the enclosure.

10. The method of claim 1, wherein the length of time ranges from 1 minute to 100 hours.

11. The method of claim 10, wherein the length of time ranges from 10 minutes to 1 hour.

12. The method of claim 1 , further comprising adjusting the temperature or humidity inside the enclosure.

13. 10. The method of claim 1, further comprising volatilizing an antimicrobial agent precursor to produce said antimicrobial agent.

14. The method of claim 13 , wherein volatilizing the antimicrobial precursor occurs outside the enclosure.

15. The method of claim 13 , wherein volatilizing the antimicrobial precursor occurs inside the enclosure.

16. 10. The method of claim 1, further comprising activating an antimicrobial agent precursor to produce said antimicrobial agent.

17. 17. The method of claim 16, wherein activating the antimicrobial agent precursor comprises contacting the antimicrobial agent precursor with a catalyst selected to promote conversion of the antimicrobial agent precursor to an antimicrobial agent.

18. The method of claim 17 , wherein the catalyst is a biocatalyst.

19. 20. The method of claim 18, wherein the biocatalyst is an enzyme.

20. 20. The method of claim 19, wherein the antimicrobial precursor comprises alliin, the enzyme comprises alliinase, and the antimicrobial comprises allicin.

21. 20. The method of claim 19, wherein the antimicrobial agent comprises sinigrin, the enzyme comprises myrosinase, and the antimicrobial agent comprises allyl isothiocyanate.

22. Providing the antimicrobial agent to the enclosure comprises: providing an antimicrobial agent precursor to a reactor, the reactor containing a catalyst selected to promote conversion of the antimicrobial agent precursor to the antimicrobial agent; flowing a carrier gas from a first end of the reactor toward a second end of the reactor, thereby forming a gaseous mixture comprising the carrier gas and the antimicrobial agent; directing the gaseous mixture from the second end of the fixed bed reactor into the enclosure; The method of claim 1 , comprising:

23. 23. The method of claim 22, wherein providing the antimicrobial agent precursor to the reactor comprises pumping the antimicrobial agent precursor towards the reactor.

24. 24. The method of claim 23, wherein flowing the gas from the first end of the reactor to the second end of the reactor comprises forcing the gas from the first end of the reactor toward the second end of the reactor.

25. 25. The method of claim 24, wherein the reactor is a fixed bed reactor.

26. 25. The method of claim 24, wherein the catalyst comprises an enzyme.

27. 10. The method of claim 1, wherein contacting the plurality of produce items with the antimicrobial agent comprises circulating the antimicrobial agent within the enclosure.

28. 10. The method of claim 1, wherein contacting the plurality of produce items with the antimicrobial agent comprises permeating a cuticle layer of each of the plurality of produce items with the antimicrobial agent.

29. 10. The method of claim 1, wherein the antimicrobial agent comprises one or more of an antibacterial agent, an antifungal agent, and an antiviral agent.

30. 30. The method of claim 29, wherein the antimicrobial agent comprises an antifungal agent.

31. 31. The method of claim 30, wherein the antifungal agent comprises allyl isothiocyanate, diallyl disulfide, carvacrol, eugenol, cinnamaldehyde, limonene, thymol, methyl anthranilate, methyl cinnamate, gamma-decalactone, alpha-terpineol, linalool, or any combination thereof.

32. 31. The method of claim 30, wherein the antifungal agent comprises a derivative of cis-3-hexene.

33. 33. The method of claim 32, wherein the antifungal agent comprises cis-3-hexenol or cis-3-hexenyl acetate.

34. 31. The method of claim 30, wherein the antifungal agent is selected to inactivate green or blue mold.

35. 31. The method of claim 30, wherein the antifungal agent is selected to inactivate Botrytis cinerea, Penicillium spp., Monilinia spp., Alternaria alternata, Rhizopus stolonifera, Trichothecium roseum, Fusarium spp., Colletotrichum spp., or any combination thereof.

36. The method of claim 1 , wherein the plurality of produce items comprises fruits, vegetables, or a combination thereof.

37. 37. The method of claim 36, wherein the plurality of produce items includes fruit.

38. 38. The method of claim 37, wherein the fruits include berries (e.g., avocado, banana, blueberry, cranberry, eggplant, tomato, grape, persimmon), citrus fruits (e.g., orange, lemon, lime, grapefruit, kumquat), gourd fruits (e.g., pumpkin, cucumber, watermelon), stone fruits (e.g., peaches, plums, cherries, olives), pome fruits (e.g., apple, pear), aggregate fruits (e.g., blackberries, raspberries), and accessory fruits (e.g., strawberries).

39. 10. The method of claim 1, further comprising placing the plurality of produce items within the enclosure prior to providing the antimicrobial agent to the enclosure.

40. 10. The method of claim 1, further comprising removing the plurality of produce items from the enclosure after contacting the plurality of produce items with the antimicrobial agent for an amount of time to obtain a plurality of treated produce items.

41. The method of claim 1 , wherein the antimicrobial agent comprises allyl isothiocyanate.

42. 2. The method of claim 1, wherein the antimicrobial agent comprises allyl isothiocyanate and one or more antimicrobial agents selected from the group of diallyl disulfide, carvacrol, eugenol, cinnamaldehyde, limonene, thymol, methyl anthranilate, methyl cinnamate, gamma-decalactone, alpha-terpineol, and linalool.

43. 42. The method of claim 41, wherein the antimicrobial agent is provided to the enclosure in the headspace at a concentration of at least about 1200 ppmv, at least about 1250 ppmv, or from about 1250 ppmv to about 5000 ppmv, or from about 1250 ppmv to about 4900 ppmv.

44. 39. The method of claim 38, wherein the fruit is an avocado, a strawberry, a mandarin, or a lemon.

45. The method of claim 1 , further comprising coating the plurality of produce items with an edible coating composition.

46. The edible coating composition comprises: a coating agent comprising one or more saturated glycerides selected from monoglycerides and diglycerides and one or more fatty acid salts; Solvent and 46. ​​The method of claim 45, comprising:

47. 47. The method of claim 46, wherein the one or more saturated glycerides are present in the coating agent in an amount of from about 75% to about 98% by weight, from about 80% to about 98% by weight, or from 85% to about 98% by weight, or from about 90% to about 98% by weight, or from about 92% to about 97% by weight, or about 95% by weight.

48. 47. The method of claim 46, wherein the one or more fatty acid salts are present in the coating agent in an amount of from about 1% to about 20% by weight, or from about 1% to about 15% by weight, or from about 1% to about 12% by weight, 2% to about 8% by weight, or from about 3% to about 7% by weight, or about 5% by weight.

49. 47. The method of claim 46, wherein each of the one or more saturated monoglycerides comprises a carbon chain length of from about C10 to about C22.

50. 47. The method of claim 46, wherein one of the one or more saturated monoglycerides is glyceryl monostearate.

51. 47. The method of claim 46, wherein each of the one or more fatty acid salts comprises a carbon chain length of from about C10 to about C22.

52. 47. The method of claim 46, wherein one of the fatty acid salts is sodium stearate.

53. The coating agent further comprises one or more antimicrobial agents, the one or more antimicrobial agents being diallyl disulfide, carvacrol, eugenol, cinnamaldehyde, limonene, thymol, methyl anthranilate, methyl cinnamate, gamma-decalactone, alpha-terpineol, linalool, cis-3-hexenol or cis-3-hexenyl acetate, sodium benzoate, potassium sorbate, chalcone, fludioxonil, 2-hydroxychalcone, 4-hydroxychalcone, 4'-hydroxybutyric acid ... xychalcone, 2,2'-dihydroxychalcone, 2,4'-dihydroxychalcone, 2',4-dihydroxychalcone, 2',4'-dihydroxychalcone, 2',4,4'-trihydroxychalcone, 2',4,4'-trihydroxychalcone intermediate, violastyrene, obtusaquinone, apiol, piperine, celastrol, altonic acid, leoidin, antimycin A, antimycin A1, difractal acid, ethyl orsellinate, methyl orsellinate, mycophenolic acid, ethyl dichloro orsellinate, ango Rensin, isocotoin, eupatriochromene, xanthoxylin, usnic acid, aloin, ononetin, apocynin, isopomiferin, deoxysappanone B 7,4'-dimethyl ether, chrysin dimethyl ether, bergapten, gambogic acid, 2-hydroxyxanthone, isopimpinellin, xanthyletin, acetylhymettochrome, nobiletin, hymechrome, methoxsalen, 4-methylesculetin, tangeritin, chellin, flavone, 3,4',5,6,7-pentamethoxyflavone, deguelin (-) , citropten, deoxysappanone B trimethyl ether, deoxysappanone B 7,3'-dimethyl ether, 2',4'-dihydroxy-4-methoxychalcone, daunorubicin hydrochloride, plumbagin, menadione, thymoquinone, levomenthol, methyl trimethoxycinnamate, chavicol, cinnamylphenol, benzoate, naphthoquinone, phenone, acetophenone, benzophenone, phenylacetophenone, chitosan, salicylic acid and sodium salicylate.

54. 1. A produce processing system comprising:

1. A reactor configured to facilitate conversion of an antimicrobial precursor to an antimicrobial agent, comprising: a bed configured to contain a particulate media having a catalyst bound thereto, the catalyst being selected to promote conversion of the antimicrobial agent precursor to the antimicrobial agent; an inlet adjacent a first end of the bed and configured to direct a carrier gas from the first end of the bed to a second end of the bed; an additional inlet configured to direct the antimicrobial precursor toward the bed; and an outlet adjacent the second end of the bed and configured to allow release of a gaseous mixture comprising the carrier gas and the antimicrobial agent; A reactor comprising: an enclosure fluidly coupled to the reactor through the outlet, the enclosure configured to receive a plurality of produce items and to contain the gaseous mixture in contact with the plurality of produce items; Produce processing system comprising:

55. 55. The system of claim 54, wherein the reactor comprises a fixed bed reactor.

56. 55. The system of claim 54, further comprising a pump in fluid communication with the additional inlet and configured to provide the antimicrobial agent precursor to the reactor.

57. 57. The system of claim 56, wherein the pump is a peristaltic pump.

58. 55. The system of claim 54, wherein a carrier gas provided to the inlet volatilizes the antimicrobial precursor.

59. A plurality of produce items treated by the method of claim 1.

60. 60. The plurality of produce items of claim 59, having a mass loss factor of at least 1.50, at least 1.6, at least 1.7, at least 1.8, at least 1.9, at least 2.0, or at least 2.

5.

61. 60. The plurality of produce items of claim 59, which are avocados, strawberries, mandarins, or lemons.

62. 62. The plurality of produce items of claim 61, wherein: 30 treated California #60 avocados, and 5 days after the 30 treated California #60 avocados are processed, the 30 treated California #60 avocados have an average Shore value that is at least 10 Shore, at least 15 Shore, at least 20 Shore, or at least 25 Shore greater than the average Shore value of the 30 untreated California #60 avocados, and at day 0, the 30 treated California #60 avocados have an average Shore value of ±10 Shore of the 30 untreated California #60 avocados.

63. 1. A method for improving the shelf life of a plurality of produce items, comprising: providing an antimicrobial agent to an enclosure containing a plurality of produce items; contacting said plurality of produce items with said antimicrobial agent; wherein the antimicrobial agent is in gaseous form and is selected to inactivate latent microorganisms in the plurality of produce items.

64. 64. The method of claim 63, further comprising coating the plurality of produce items with an edible coating composition.

65. 1. A method for delaying ripening of a plurality of produce items, comprising: providing an antimicrobial agent to an enclosure containing a plurality of produce items; contacting said plurality of produce items with said antimicrobial agent; wherein the antimicrobial agent is in gaseous form and is selected to inactivate latent microorganisms in the plurality of produce items.

66. 66. The method of claim 65, further comprising coating the plurality of produce items with an edible coating composition.

67. a coating agent comprising one or more monoglycerides, one or more fatty acid salts, and allyl isothiocyanate; Solvent and 1. An edible coating composition comprising:

68. 68. The composition of claim 67, wherein the allyl isothiocyanate is present in the edible coating composition in an amount from about 0.001% v / v to about 5% v / v, or from about 0.01% v / v to about 2.5% v / v, or from about 0.1% v / v to about 1.5% v / v, or from about 0.5% v / v to about 1.5% v / v.

69. 68. The composition of claim 67, wherein the one or more monoglycerides are present in the coating agent in an amount of about 75% to about 98% by weight, about 80% to about 98% by weight, or 85% to about 98% by weight, or about 90% to about 98% by weight, or about 92% to about 97% by weight, or about 95% by weight.

70. 68. The composition of claim 67, wherein the one or more fatty acid salts are present in the coating agent in an amount of from about 1% to about 20% by weight, or from about 1% to about 15% by weight, or from about 1% to about 12% by weight, 2% to about 8% by weight, or from about 3% to about 7% by weight, or about 5% by weight.

71. 68. The composition of claim 67, wherein each of the one or more monoglycerides comprises a carbon chain length of from about C10 to about C22.

72. 68. The composition of claim 67, wherein one of the one or more saturated monoglycerides is glyceryl monostearate.

73. 68. The composition of claim 67, wherein each of the one or more fatty acid salts comprises a carbon chain length of from about C10 to about C22.

74. 68. The composition of claim 67, wherein one of the fatty acid salts is sodium stearate.

75. 68. The composition of claim 67, wherein the solvent comprises water.

76. 68. The composition of claim 67, wherein the coating agent is present in an amount ranging from about 1 g / L to about 150 g / L, or from about 10 g / L to about 100 g / L, or from about 25 g / L to about 75 g / L, or from about 40 g / L to about 60 g / L, or from about 45 g / L to about 55 g / L.

77. 68. A plurality of produce items coated with the edible coating composition of claim 67.

78. 80. The plurality of produce items of claim 77, having a mass loss factor of at least 1.50, at least 1.6, at least 1.7, at least 1.8, or at least 2, or at least 2.

5.

79. 78. The plurality of produce items of claim 77, which are avocados, strawberries, mandarins, or lemons.

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