| abstract |
Fresh produce is preserved by coating the exterior surface of thenproduce with a coating composition comprising an aqueous solution of fromnabout 1 to about 20 percent by weight of substantially hydrolyzed cold waterninsoluble polyvinyl alcohol, about 0.1 to about 10 percent by weight of lownmolecular weight cold water soluble starch, and about 0.03 to about 5 percentnby weight of surfactant. Optional constituents include antimicrobials andnplasticizers. The coating composition is effective to control respiratorynexchange, i.e., the passage of gases, particularly oxygen, ethylene and carbonndioxide, into and out of the produce, thereby to control maturation andnripening of the produce. |