Methods for the use of a specific enzyme formula to prevent fungi and their proteins from developing on fruits and vegetables are described. The aim is to extend the shelf life of the fruits and vegetables from the field to packaging houses, processing operations, distribution points, shippers, retailers and consumers. The enzyme formula comprises a combination of safe, plant and vegetable based non-toxic organic enzymes and catalysts and works by degrading and neutralizing the offending fungi, mycelium, spores and proteins on contact. The unique, proprietary enzyme formulation is applied by identified methods to include standard spray applications, atomization, dipping or soaking and drenching.

You do not currently have access to this content.