3327 ⎘
Preservation or chemical ripening of fruit or vegetables; Preserving or ripening with chemicals not covered by groups or in the form of liquids or solids Organic compounds; Microorganisms; Enzymes
Sub-classes:METHODS OF TREATING PLANT-BASED PRODUCTS TO REDUCE MICROBE PROLIFERATION AND EXTEND SHELF LIFE
#2COMPOSITIONS AND METHODS FOR DIFFERENTIAL RELEASE OF 1-METHYLCYCLOPROPENE
#3EDIBLE COATINGS AND METHODS FOR DELAYING GREENING IN POTATOES
#4EDIBLE COATING WITH ANTIMICROBIAL PROPERTIES
#5A POST-HARVEST SOLUTION FOR AGRICULTURAL PRODUCE
#6METHOD FOR THE OPTIMISATION OF ORGANOLEPTIC PROPERTIES IN VEGETABLE PRODUCTS CONTAINING CHLOROPHYLLOUS PIGMENTS
#7COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR
#8ESSENTIAL OIL BLENDS FOR POTATO SPROUT CONTROL IN STORAGE
#9TREATING PERISHABLES WITH AN ETHYLENE-INHIBITING COMPOUND IN CONNECTION WITH A VACUUM ENVIRONMENT
#10METHODS AND DEVICE FOR CO-TREATMENT OF CROP PROTECTION CHEMICALS WITH PLANT GROWTH REGULATORS
#11METHOD FOR CONTROLLING DEGREE OF RIPENING OF FRUITS AND VEGETABLES PROVIDED WITH COATING FILM
#12Series of Compounds for Treatment of Skin Diseases and Other Conditions
#13TREATMENTS, METHODS, AND KITS TO PROTECT AGRICULTURAL PRODUCTS FROM WILDFIRE SMOKE
#14MODULAR MOBILE TREATMENT AND PRECOOLING APPARATUS, METHODS, & SYSTEMS
#15ADDITIVE FOR PRESERVING CELLS, TISSUE AND/OR FOOD
#16FOOD PROCESSING OXIDATION TREATMENT FORUMLATIONS AND METHODS
#17FOOD PRESERVING COATINGS
#18EDIBLE OIL-IN-WATER NANOEMULSION FORMULATIONS FOR PREHARVEST TREATMENT AND/OR POSTHARVEST PRESERVATION OF FRUITS OR VEGETABLES
#19FORMULATIONS AND METHODS FOR USE IN OXIDATION TREATMENT APPLICATIONS
#20METHOD AND COMPOSITION FOR IMPROVEMENT OF AGRICULTURAL PRODUCE
#21FUNCTIONAL WATER
#22GAS PHASE TREATMENT OF PRODUCE
#23EDIBLE FILM FOR FOOD PRESERVATION
#24COMPOSITIONS AND METHODS FOR POLYMER BASED SHELF LIFE EXTENSION
#25COMPOSITION FOR PREVENTING FUNGAL SPOILAGE IN POST-HARVEST FRUITS, VEGETABLES AND FLOWERS, METHOD AND USE THEREOF
#26BEETROOT CHIPS COATED WITH ARABIC GUM TO STABILIZE BETALAIN PIGMENT DURING DRYING AND STORAGE
#27METHOD FOR TREATING AND CONTROLLING POST-HARVEST PHYSIOLOGICAL DISORDERS IN FRUIT VIA EDIBLE COATINGS
#284-(3-OXO-2-(PENT-2-ENYL)CYCLOPENTYL) BUTANOIC ACID MIXTURES AND USES THEREOF
#29METHOD FOR PRODUCING TOMATOES HAVING ENHANCED SWEETNESS AND TOMATOES PRODUCED THEREBY
#30COATING COMPOSITIONS INCLUDING FATTY ALCOHOLS
#31PROSOPIS JULIFLORA WATER-SOLUBLE LEAF ETHANOLIC (PJ-WS-LE) EXTRACT AS A PREVENTIVE COATING FOR POST-HARVEST FRUITS
#32EDIBLE COATING FOR PREVENTING THE FOOD SPOILAGE
#33Highly crystalline alpha-1,3-glucan
#34METHODS FOR REDUCED-MEDICINE TREATMENT FOR POST-HARVEST PRESERVATION OF BAYBERRIES
#35ANTIMICROBIAL PACKAGING
#36STONE FRUIT QUALITY
#37SOLID SOLUBLE COMPOUND FOR APPLICATION AS A CARRIER OF ACTIVE AGENTS OR MULTIFUNCTIONAL COATING ON PLANT AND FRUIT STRUCTURES AND METHOD OF OBTAINMENT THEREOF
#38Antimicrobial Compositions for Modulation of Fruit and Vegetable Tissue Necrosis
#39EDIBLE NANOCOATINGS AND METHODS OF USING THEREOF
#40PROTECTIVE COATING FOR PLANTS AND POSTHARVEST PLANT MATTER
#41TREATMENTS, METHODS, AND KITS TO PROTECT AGRICULTURAL PRODUCTS FROM WILDFIRE SMOKE
#42COMPOSITION CONTAINING DRIED EDIBLE PLANT, PRODUCTION METHOD THEREOF AND STORABILITY ENHANCEMENT METHOD THEREFOR
#43MODIFIED 1-METHYLCYCLOPROPENE (1-MCP) NANOBUBBLES
#44VOLATILE APPLICATIONS AGAINST PATHOGENS
#45PROCESS FOR MAINTAINING FRESHNESS OF VEGETABLE PIECES
#46COATING COMPOSITIONS INCLUDING WAX
#47COATING COMPOSITIONS INCLUDING LECITHINS OR DERIVATIVES THEREOF
#48Antimicrobial Compositions and Related Methods of Use
#49EDIBLE COATING COMPOSITIONS
#50COATING COMPOSITIONS INCLUDING ALKYL ESTERS
#51ENVIRONMENTAL PROTECTION SYSTEMS AND METHODS OF GREENHOUSE GAS CAPTURE VIA CALCIUM HYDROXIDE
#521-AMINO-1-CYCLOPROPANECARBOXYLIC ACID AND METHYL JASMONATE MIXTURES AND USES THEREOF
#53PLANT EXTRACT COMPOSITIONS AND METHODS OF PREPARATION THEREOF
#54METHODS FOR IMPROVING FRUIT QUALITY
#55LARGE-SCALE METHODS OF UNIFORMLY COATING PACKAGING SURFACES WITH A VOLATILE ANTIMICROBIAL TO PRESERVE FOOD FRESHNESS
#56EDIBLE COATING COMPOSITIONS
#57Method for preserving fresh food
#58Series of skin-whitening (lightening) compounds
#59Highly crystalline alpha-1,3-glucan
#60METHOD FOR PREPARING AND PRESERVING SANITIZED PRODUCTS
#61PRESERVATION METHOD FOR FRESH BLUEBERRY
#62Method for protecting plant products during transport, and corresponding treatment device
#63CONTROL OF RIPENING AND SENESCENCE IN PRE-HARVEST AND POST-HARVEST PLANTS AND PLANT MATERIALS BY MANIPULATING ALTERNATIVE OXIDASE ACTIVITY
#64ISOCHORIC IMPREGNATION OF SOLID FOODS AT SUBFREEZING TEMPERATURES
#65PREPARATION AND METHOD FOR IMPROVING RiNG ROT RESISTANCE OF APPLE FRUITS
#66SHORT-TERM WASH TREATMENT OF PRODUCE
#67Tuber Storage
#68COMPOUNDS AND FORMULATIONS FOR PROTECTIVE COATINGS
#69METHOD FOR TREATING AND CONTROLLING POST-HARVEST PHYSIOLOGICAL DISORDERS IN FRUIT VIA EDIBLE COATINGS
#70Antimicrobial Compositions and Related Methods of Use
#71NEW PROCESS OF TREATMENT OF FRUIT AND VEGETABLES
#72Antimicrobial Compositions and Related Methods of Use
#73COMPOSITIONS AND METHODS FOR DIFFERENTIAL RELEASE OF 1-METHYLCYCLOPROPENE
#74EDIBLE FILMS AND COATINGS EMPLOYING WATER SOLUBLE CORN PROLAMIN AND OTHER FUNCTIONAL INGREDIENTS
#75METHOD FOR PRESERVING FRESH PRODUCE, SOLID COMPOSITION FOR APPLICATION IN A METHOD FOR PRESERVING FRESH PRODUCE AND PRESERVED FRESH PRODUCE
#76TRANSGENIC PLANTS HAVING PROLONGED RIPENING AND REDUCED SUSCEPTIBILITY TO PATHOGENS
#77COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR
#78PREPARATION OF A DRY BIOMASS EXTRACT RICH IN POLYPHENOLS
#79SELECTIVELY TREATING PLANT ITEMS
#80METHODS, SYSTEMS AND COMPOSITIONS USING ALDEHYDE FOR INHIBITION OF MELANOSIS
#81COMPOUNDS AND FORMULATIONS FOR PROTECTIVE COATINGS
#82Materials and methods for preventing and dispersing exopolysaccharide-containing biofilms involving
#83LIQUID NITROGEN QUICK-FREEZING PRESERVATION METHOD FOR FRESH BAMBOO SHOOTS
#84MODULAR MOBILE TREATMENT AND PRECOOLING APPARATUS, METHODS, & SYSTEMS
#85PROCESS FOR REDUCING OXIDATION OF A FOODSTUFF AND RELATED COMPOSITIONS
#86A COMPOSITION FOR ACTIVATING PLANT'S NATURAL DEFENSE MECHANISMS TO EXTEND THE SHELF LIFE AND METHODS THEREOF
#87Series of Compounds for Treatment of Skin Diseases and Other Conditions
#88BIOPOLYMER EMULSION FOR ACTIVE PACKAGING, USES AND METHOD OF MANUFACTURING
#89Methods for Use in Food Processing and Preservation
#90Protective coating for plants and postharvest plant matter
#91Large-scale methods of uniformly coating packaging surfaces with a volatile antimicrobial to preserve food freshness
#92EDIBLE COATING WITH ANTIMICROBIAL PROPERTIES
#93EDIBLE BARRIER FILM COMPOSITION
#94BARRIER FILM COMPOSITION
#95METHOD OF PREPARING A PRESERVED FRUIT COMPOSITION
#96GERMINATION/SPROUTING AND FRUIT RIPENING REGULATORS
#97Method Of Processing Sugar Beet And Its Varieties Into A Product Usable In The Food-Processing Industry, The Product Obtained In This Way And Food Containing This Product
#98Light activated photoreaction via genetic hybridization of far-red fluorescent protein and silk
#99MODULAR MOBILE TREATMENT AND PRECOOLING APPARATUS, METHODS, AND SYSTEMS
#100Stable compositions of uncomplexed iodine and methods of use
#101Light activated photoreaction via genetic hybridization of far-red fluorescent protein and silk
#102FINE BAMBOO POWDER AND PREPARATION METHOD THEREFOR AND USE THEREOF
#103Biopolymer-Based Preservation of Perishable Products
#104PERSONAL AND HOME CARE COMPOSITIONS COMPRISING FATTY ACIDS FROM TUNG SEED OIL AS ANTIMICROBIAL PRESERVATIVE
#105EDIBLE COATING COMPOSITION FOR COATING FRESH HARVEST PRODUCTS
#106SPROUT INHIBITOR FOR POTATO AND METHOD OF USE THEREOF
#107Nano-cellulose coatings to prevent damage in foodstuffs
#108Method for preparing green slow-release preservative paper used for fruit and vegetable preservation
#109Rheology modified low foaming liquid antimicrobial compositions and methods of use thereof
#110Nano-cellulose compositions, coatings, and uses thereof
#111ANTIMICROBIAL COMPOSITION
#112Selectively treating plant items
#113Volatile applications against pathogens
#114Plant extract compositions and methods of preparation thereof
#115METHODS OF CONTROLLING THE RIPENING OF AGRICULTURAL PRODUCTS
#116COATING COMPOSITIONS AND METHODS OF USE THEREOF
#117COMPOSITION FOR PHOTODYNAMIC REACTION CONTAINING EXTRACT OF LIGULARIA FISCHERI AS AN EFFECTIVE INGREDIENT, ANTIMICROBIAL, ANTIFUNGAL AND STERILIZATION COMPOSITION INCLUDING THE SAME, AND STERILIZATION METHOD USING THE COMPOSITION FOR PHOTODYNAMIC REACTION
#118Process for improving shelf-life of fresh cut vegetables and food products produced thereby
#119METHOD FOR THE STORAGE OF POTATO COMPRISING TREATMENT BY ETHYLENE AND 1-METHYLCYCLOPROPENE
#120COMPOUNDS AND FORMULATIONS FOR PROTECTIVE COATINGS
#121Compositions and methods for differential release of 1-methylcyclopropene
#122Compositions and methods for differential release of 1-methylcyclopropene
#123Compositions and Methods for Differential Release of 1-Methylcyclopropene
#124COMPOSITIONS AND METHODS FOR DIFFERENTIAL RELEASE OF 1-METHYLCYCLOPROPENE
#125FUNCTIONAL WATER
#126USE OF A CATIONIC POLYSACCHARIDE COMPOUND AS A FUNGICIDE, PESTICIDE, ALGAECIDE, DESSICANT AND FOR EXTENDING THE SHELF LIFE OF FRUITS AND VEGETABLES
#127Long chain glycolipids useful to avoid perishing or microbial contamination of materials
#128METHODS AND COMPOSITIONS FOR IMPROVING THE PROPERTIES AND PRODUCTIVITY OF PLANTS
#129Compounds and formulations for protective coatings
#130Method For Treating The Surface Of Plant Parts
#131PROCESS FOR EXTENDING THE STORAGE STABILITY OF CHOPPED FRESH PARSLEY
#132Antimicrobial compositions for modulation of fruit and vegetable tissue necrosis
#133Vegetable and fruit wash formulation and uses thereof
#134Series of skin-whitening (lightening) compounds
#135EDIBLE FILM WITH ENHANCED RELEASE EFFICIENCY OF ESSENTIAL OIL AND PREPARATION METHOD THEREOF
#136Method for preparing fine bamboo powder
#137Anti-spoilage freshness preservation formulation and method for making same
#138COMPOSITION AND METHOD OF TREATING PLANTS AND PLANT PARTS WITH VOLATILE SPOILAGE ORGANISM CONTROLLING ACTIVES
#139Highly crystalline alpha-1,3-glucan
#140GREEN COLOR-PROTECTING BACTERIOSTATIC CRISP-PRESERVING FRESH-CUT SWEETHEART APPLE AND BIOLOGICAL PRESERVATION TECHNOLOGY
#141FRESHNESS-RETENTIVE FILM
#142Synergistic antibrowning-antimicrobial composition
#143Antibrowning compositions
#144FUNCTIONAL FILM, FUNCTIONAL CONTAINER, AND METHOD FOR RETAINING FRESHNESS
#145METHOD OF PROTECTING ITEMS FROM DEGRADATION AND DECOMPOSITION
#146COATING FOR FRUIT
#147Method for sterilizing high-quality meat- and kimchi-based processed food by means of pH adjustment and mild heating
#148Modified 1-methylcyclopropene (1-MCP) nanobubbles
#149Volatile applications against pathogens
#150VOLATILE APPLICATIONS AGAINST PATHOGENS
#151Natural edible cleaning composition
#152Compositions and Methods for Use in Food Processing and Preservation
#153METHOD FOR THE OPTIMISATION OF ORGANOLEPTIC PROPERTIES IN VEGETABLE PRODUCTS CONTAINING CHLOROPHYLLOUS PIGMENTS
#154Method for anti-sprouting tuber treatment with reduced amount of CIPC
#155Synergistic Formulation Including At Least One Gibberellin Compound and Salicyclic Acid
#156Plant extract compositions and methods of preparation thereof
#157Antimicrobials and methods of use thereof
#158A METHOD FOR TREATING AND CONTROLLING POST-HARVEST PHYSIOLOGICAL DISORDERS IN FRUIT VIA EDIBLE COATINGS
#159Nanocomposite bacteriostatic material and a preparation method and an application thereof
#160Method of Hydrothermally Treating Grain, Pulse and Cereal Crop Grains Before Processing
#161Compositions and methods for polymer based shelf life extension
#162Antimicrobial Compositions and Related Methods of Use
#163Long chain glycolipids useful to avoid perishing or microbial contamination of materials
#164Rheology modified low foaming liquid antimicrobial compositions and methods of use thereof
#165Antimicrobials and methods of use thereof
#166Compositions And Methods for Extending Shelf Life of Harvested Crop
#167Control of ripening and senescence in pre-harvest and post-harvest plants and plant materials by manipulating alternative oxidase activity
#168Use of succinate dehydrogenase inhibitors for extending shelf life of fruits and vegetables
#169Series of compounds for treatment of skin diseases and other conditions
#170Large scale methods of uniformly coating packaging surfaces with a volatile antimicrobial to preserve food freshness
#171Plant extract compositions and methods of preparation thereof
#172Method for preparing and preserving sanitized products
#173Antimicrobial compositions and related methods of use
#174Preparation of a dry biomass extract rich in polyphenols
#175Compounds and formulations for protective coatings
#176Antimicrobial compositions and related methods of use
#177NATURAL EDIBLE CLEANING COMPOSITION
#178Nano-cellulose compositions, coatings, and uses thereof
#179COMPOSITION FOR CONTROLLING SUPERFICIAL SCALD IN POME FRUIT
#180Nano-cellulose coatings to prevent damage in foodstuffs
#181ANTI-MICROBIAL COMPOSITIONS AND RELATED METHODS OF TREATING FOODSTUFFS AND SURFACES
#182BLUEBERRY FRESH-KEEPING AGENT, PREPARATION METHOD AND APPLICATIONS THEREOF
#183An Antifungal Composition Comprising Natamycin and C4-C22 Fatty Acids, Monoglycerides of These Fatty Acids and/or Derivatives of These Fatty Acids
#184Antimicrobial compositions and related methods of use
#185Biopolymer-based preservation of perishable products
#186Synergistic formulation including at least one gibberellin compound and salicyclic acid
#187STABLE SOLID COMPOSITION BASED ON AN AROMATIC COMPOUND AND USES THEREOF
#188COATING COMPOSITIONS AND METHODS OF USE THEREOF
#189Methods of Controlling the Rate of Ripening in Harvested Produce
#190METHODS OF HANDLING AVOCADOS AND SYSTEM
#191Series of skin whitening (lightening) compounds
#192METHOD AND SYSTEM FOR WASHING GRAPES, ESPECIALLY GRAPES FOR WINEMAKING
#193Compositions and methods of treating edible matter and substrates therefor
#194PROCESS FOR IMPROVING SHELF-LIFE OF FRESH CUT VEGETABLES AND FOOD PRODUCTS PRODUCED THEREBY
#195Fungal Trisaccharide Ester Compounds and Use Thereof in Preparing Agents for Preventing and Controlling Plant Fungal Diseases
#196HUMIDITY ACTIVATED FORMULATION FOR VOLATILE COMPOUNDS
#197Method and device for processing berries
#198Methods of Controlling the Rate of Ripening in Harvested Produce
#199Cardboard container for active packaging of fresh fruit and vegetables and production method of same
#200COMPOSITIONS AND METHODS FOR TREATING PRODUCE
#201Technology and device for fruit and vegetable phase-temperature precooling compatible multi-coupling anti-aging treatment
#202ANTIMICROBIAL COMPOSITION
#203Methods of diagnosing and treating infected implants
#204Volatile applications against pathogens
#205Method of Reducing Spoilage in Harvested Produce During Storage and Shipping
#206Method for preparing and preserving sanitized products
#207Antimicrobial treatment of animal carcasses and food products
#208Stable compositions of uncomplexed iodine and methods of use
#209Method for the preparation of a water-soluble extract of a vegetable biomass
#210PACKAGING FOR FRUIT AND VEGETABLE PRODUCTS TREATED WITH AN ANTIMICROBIAL SOLUTION
#211Method for cleaning and disinfection
#212Process for improving shelf-life of fresh cut vegetables and food products produced thereby
#213Coating for fruit
#214BIODEGRADABLE COATINGS AND PAINTS
#215Methods for inhibiting mold growth
#216Process for maintaining freshness of vegetable pieces
#217ANTIMICROBIAL COMPOSITION COMPRISING CITRAL, HEXANAL AND LINALOOL AS ACTIVE INGREDIENTS AND APPLICATION IN PACKAGING MINIMALLY PROCESSED FRUITS OR VEGETABLES
#218EDIBLE COATING OF FRESHLY PRE-PREPARED POTATOES, METHOD FOR THE APPLICATION THEREOF, AND POTATOES COATED WITH SAME
#219Fluorescent protein activated silk used in photoelectric conversion
#220LIGHT ACTIVATED PHOTOREACTION VIA GENETIC HYBRIDIZATION OF FAR-RED FLUORESCENT PROTEIN AND SILK
#221Stable Agricultural Compositions
#222SYSTEMS AND METHODS FOR REDUCING BACTERIA FOR ITEMS AND EXTENDING SHELF LIFE WHEN APPLIED TO FOOD SURFACES
#223Antimicrobials and methods of use thereof
#224Treatment of Plants, Fruits and Vegetables to Increase Growth, Eliminate Insects and Increase Shelf-Life with Aloe Vera Gel
#225Antimicrobials and methods of use thereof
#226Compositions and methods for stabilizing cyclopropene in solutions
#227Antimicrobials and methods of use thereof
#228Nano-cellulose coatings to prevent damage in foodstuffs
#229Functional nutritious rice and production method thereof
#230Antimicrobial composition
#231Method for preparing and preserving sanitized products
#232Coated powder particles
#233Plant extract compositions and methods of preparation thereof
#234Tuber storage
#235Method for anti-sprouting tuber treatment with reduced amount of CIPC
#236Antimicrobial compositions and related methods of use
#237EDIBLE COATING COMPOSITION AND USES THEREOF
#238Controlled release compositions and methods of using
#239Compositions and methods of treating edible matter and substrates therefor
#240ANTIMICROBIAL COMPOSITIONS AND METHODS OF THEIR USE
#241Fungicidal compounds and compositions
#242Series of skin whitening (lightening) compounds
#243Antimicrobial copper compositions and their use in treatment of foodstuffs and surfaces
#244HERBAL ESSENTIAL OIL FOR BIOMATERIAL PRESERVATION
#245Compositions and methods for controlling sprouting of stored potatoes using allyl isothiocyanate
#246EDIBLE FOOD PRESERVATIVE
#247BIODEGRADABLE COMPOSITIONS COMPRISING RENEWABLY-BASED, BIODEGRADABLE 1,3-PROPANEDIOL
#248Control of ripening and senescence in pre-harvest and post-harvest plants and plant materials by manipulating alternative oxidase activity
#249Use of phyllosphere associated lactic acid bacteria as biocontrol agents to reduce bacterial growth on fresh produce
#250Treatment of Plants, Fruits and Vegetables to Increase Growth, Eliminate Insects and Increase Shelf-Life with Aloe Vera Gel
#251Short-term wash treatment of produce
#252Biopolymer-based preservation of perishable products
#253SYSTEM FOR REDUCING BACTERIA ON FOOD SURFACES WHILE EXTENDING SHELF LIFE
#254Microbicidal aqueous solutions including a monochloramine and a peracid, and methods of using the same
#255Plant extract compositions and methods of preparation thereof
#256Method for Extending the Shelf-Life of Crops Such as Roots, Tubers, or Bulbs
#257METHOD OF HANDLING MANGOES
#258Treatment of potatoes and root vegetables during storage
#259A SOLUTION FOR EXTENDING SHELF LIFE OF READY-TO-EAT FRESH FRUITS AND/OR VEGETABLES AND AN APPLICATION METHOD THEREOF
#260A METHOD OF INDUCING RIPENESS IN FRUIT
#261BENZOXABOROLE FUNGICIDES
#262Colicins for the control of EHEC
#263FRUIT AND VEGETABLE PRESERVATIVE
#264ENCAPSULATION AND CONTROLLED RELEASE OF VOLATILE ORGANIC COMPOUNDS
#265EDIBLE COATING FOR PRESERVING PIECES OF FRUIT, PRODUCTION METHOD AND APPLICATION THEREOF
#266Fruit and vegetable preservative
#267Fungicidal compounds and compositions
#268Polypeptides comprising an ice-binding activity
#269Antimicrobial compositions and related methods of use
#270Controlled release compositions and methods of using
#271Preserved cut fresh produce with true-to-nature flavor
#272Continuous process to produce firmer processed vegetables
#273Series of skin-whitening (lightening) compounds
#274METHODS AND COMPOSITIONS FOR POLYMER MATRIX SYNTHESIZED BY POLYCONDENSATION
#275Antimicrobial mixtures of an essential oil derived bactericide and an essential oil derived fungicide which extend the shelf-life of perishable agricultural commodities
#276CITRUS PRESERVATIVE OF POLYHEXAMETHYLENE GUANIDINE HYDROCHLORIDE
#277Antimicrobial compositions and related methods of use
#278Antimicrobial-antibiofilm compositions and methods of use thereof
#279Treatment of plants, fruits and vegetables to increase growth, eliminate insects and increase shelf-life with aloe vera gel
#280Nano-cellulose edible coatings and uses thereof
#281Method for the treatment and control of post-harvest diseases in fruits and vegetables and compositions comprising natural extracts and plant-strengthening and/or fungicidal formulations for use in said method
#282Compositions and methods for stabilizing cyclopropene in solutions
#283Preservative composition and solution
#284Compositions and methods for inhibiting potato pathogens
#285Use of a composition comprising an antimicrobial peptide as a food preservative
#286ANTIBROWNING COMPOSITIONS
#287Volatile applications against pathogens
#288Aging delaying material for fruits and vegetables and producing method thereof
#289Quick pickle fermentation cure
#290QUICK PICKLE FERMENTATION CURE
#291Coated powder particles
#292Antimicrobial compositions and related methods of use
#293Method for preserving
#294Mixed lactic acid bacterial culture fluid composition for delayed ripening of kimchi and method for making kimchi using same
#295USE OF PHOTOSYNTHETIC PIGMENT STABILIZING AGENTS TO REGULATE RIPENING AND QUALITY IN FRUITS AND VEGETABLES
#296Surfactant peroxycarboxylic acid compositions
#297Humidity activated formulation for volatile compounds
#298Series of skin whitening (lightening) compounds
#299Composition
#300Use of benzoxaboroles as volatile antimicrobial agents on meats, plants, or plant parts