Abstract: An agricultural treatment method involves applying alkali metal bisulfate to modify surface pH on growing plants, or on seeds before planting, in an agricultural area. In certain aspects, the method involves applying an aqueous composition including the alkali metal bisulfate to the plants or seeds. The alkali metal bisulfate may be sodium bisulfate. An aqueous composition includes an alkali metal bisulfate in an amount from 0.1% to 5% by weight. The composition also includes a second material selected from stickers, antimicrobial agents, chelating agents, surfactants, or combinations thereof. Water makes up the final composition.

Abstract: An agricultural treatment method involves applying alkali metal bisulfate to modify surface pH on growing plants, or on seeds before planting, in an agricultural area. In certain aspects, the method involves applying an aqueous composition including the alkali metal bisulfate to the plants or seeds. The alkali metal bisulfate may be sodium bisulfate. An aqueous composition includes an alkali metal bisulfate in an amount from 0.1% to 5% by weight. The composition also includes a second material selected from stickers, antimicrobial agents, chelating agents, surfactants, or combinations thereof. Water makes up the final composition.

Abstract: A composition is provided that contains one or more molecular encapsulation agents within each of which is encapsulated one or more cyclopropenes and that contains one or more adjuvants selected from the group consisting of surfactants, alcohols, hydrocarbon oils, non-hydrocarbon oils, and mixtures thereof. Also provided is a method that includes the step of contacting such compositions to one or more plants or plant parts.

Abstract: The present invention relates to a process of preparing a safer fore of grilled or flame-broiled foods by reducing the presence and formation of known and potential carcinogenic compounds in such foods without sacrificing the flavors and organoleptic properties normally associated with such food. The invention also relates to a grill apparatus for carrying out the grilling of such foods. Both the inventive grilling process and grill apparatus utilize a fractionating medium which is capable of separating the lower boiling point smoke compounds from the higher boiling point smoke compounds, allowing said lower boiling point flavor compounds to contact the food, while retaining said higher boiling point carcinogenic compounds and thereby preventing them from contacting the food.

Abstract: The present invention relates to a process of preparing a safer form of grilled or flame-broiled foods by reducing the presence and formation of known and potential carcinogenic compounds in such foods without sacrificing the flavors and organoleptic properties normally associated with such food. The invention also relates to a grill apparatus for carrying out the grilling of such foods. Both the inventive grilling process and grill apparatus utilize a fractionating medium which is capable of separating the lower boiling point smoke compounds from the higher boiling point smoke compounds, allowing said lower boiling point flavor compounds to contact the food, while retaining said higher boiling point carcinogenic compounds and thereby preventing them from contacting the food.

Abstract: Horticultural crops may be stored in an acidic aqueous liquor at a temperature not exceeding about room temperature wherein the pH of the liquor is sufficiently low and the storage conditions are adequately starved of molecular oxygen to retard spoilage of the stored product. Following termination of the storage, the stored product is preferably at least partially neutralized at a temperature of between about 40.degree. and 60.degree. F. with a neutralizing agent to raise the pH of the stored product. When green horticultural crops are thus stored and thereafter boiled, a strong green coloration is produced and green pigments can be separated by solvent extraction.