Abstract: The present disclosure generally relates to an anti-spoiling, freshness-preserving formulation comprising ionized salt, method for making ionized salt for extending shelf life of fruit and the like. The method comprises treating a refine salt to form a salt crystal, diluting the salt crystal in a bath of essential oil to from a salt melt, ionizing the salt melt to form ionized salt and locking the ionized salt in a solid state.

Abstract: Edible spray or coating compositions are disclosed for use in the reduction in post-harvest spoilage of fruits, vegetables, and plants by utilizing at least one of various functional agents in combination with at least one carrier or film-forming material. The at least one shelf-life extending agent may be at least one volatile compound, at least one plant immune-stimulatory compound, at least one non-volatile compound, at least one microorganism, and/or at least one ethylene actor compound. Assemblies containing the edible spray or coating compositions, as well as methods of producing and using the edible spray or coating compositions, are also disclosed.

Abstract: Controlled-release delivery compositions/systems are disclosed for use in the reduction in postharvest spoilage of fruits, vegetables, and plants by utilizing at least one matrix in which at least one volatile shelf-life extending agent is contained Assemblies containing the controlled-release delivery composition/system, as well as methods of producing and using the controlled-release delivery composition/system, are also disclosed.