Abstract: A synergistic composition of oxalic acid, citric acid, ascorbic acid, lactic acid, and hydrogen peroxide that has a combination of antimicrobial and antibrowning properties.

Abstract: A synergistic composition of oxalic acid, citric acid, ascorbic acid, lactic acid, and hydrogen peroxide that has a combination of antimicrobial and antibrowning properties.

Abstract: Disclosed are methods of producing an antimicrobial solution, involving dissolving nisin in hydrochloric acid and adding an ionic chelator solution to form a base solution, heating the base solution, adding sodium lactate to the base solution, followed by adding sorbic acid to the base solution, heating the base solution, followed by adding hydrogen peroxide to the base solution, followed by adding citric acid to the base solution, followed by heating the base solution, followed by adjusting the pH of the base solution to about 5.0±0.2 with a base. Also disclosed are antimicrobial solutions and/or anti-browning solutions produced by the methods described herein. Furthermore, there are disclosed methods for reducing bacteria on produce and/or minimizing enzymatic browning of produce, involving contacting the produce with an effective bacterial reducing amount and/or an effective enzymatic browning minimizing amount of the antimicrobial solution described herein.