Method for preparing and preserving sanitized products

1. A method of treating produce, comprising:

providing a solution comprising a coating agent dissolved in a solvent, wherein the coating agent comprises monoacylglycerides and the solvent is at least 30% ethanol by volume;

applying the solution to a surface of the produce to sanitize the produce; and

at least partially removing the solvent from the surface of the produce and causing a protective coating to be formed from the coating agent over the surface of the produce.

2. The method of claim 1 , wherein the coating agent comprises at least one of monomers, oligomers, fatty acids or salts thereof, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes.

3. The method of claim 1 , wherein the solvent further comprises water.

4. The method of claim 1 , wherein the-coating agent is a non-sanitizing coating agent.

5. The method of claim 1 , wherein the protective coating prevents damage to the produce caused by the ethanol.

6. The method of claim 1 , wherein the protective coating reduces a rate of water loss from the produce.

7. The method of claim 1 , wherein the solution contacts the surface of the produce for at least 10 seconds.

8. A method of treating produce with a sanitizing solution, the sanitizing solution comprising a coating agent dissolved in a solvent, wherein the coating agent comprises monoacylglycerides and the solvent is at least 30% ethanol by volume, the method comprising:

applying the sanitizing solution to a surface of the produce;

allowing the sanitizing solution to contact the surface of the produce for a time period sufficient for the sanitizing agent to reduce microbial levels on the surface; and

allowing the solvent to at least partially evaporate, thereby causing a protective coating to form over the surface of the produce from the coating agent.

9. The method of claim 8 , wherein the coating agent includes at least one of monomers, oligomers, fatty acids or salts thereof, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes.

10. The method of claim 8 , wherein the solvent further comprises water.

11. The method of claim 8 , wherein the coating agent is formulated to prevent damage to the produce caused by the sanitizing agent.

12. The method of claim 8 , wherein the coating agent is formulated such that the protective coating reduces a rate of water loss from the produce.

13. The method of claim 8 , wherein the sanitizing solution includes between 50% and 90% ethanol by volume.

14. The method of claim 8 , wherein the time period is in a range of 1 second to 3,600 seconds.

15. The method of claim 8 , wherein a concentration of the coating agent dissolved in the solution is in a range of 0.5 mg/mL to 200 mg/mL.

16. A method of sanitizing and preserving produce, comprising:

providing a solution comprising water, ethanol, and a coating agent, wherein the coating agent comprises monomers, oligomers, fatty acids, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes, wherein the monomers, oligomers, fatty acids, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes are derived from plant matter, and wherein the solution is at least 30% ethanol by volume;

applying the solution to a surface of the produce, thereby sanitizing the produce; and

at least partially removing the water and the ethanol from the surface of the produce; wherein

at least a portion of the coating agent remains on the surface of the produce after the at least partial removal of the water and the ethanol.

17. The method of claim 16 , wherein the portion of the coating agent that remains on the surface of the produce forms a protective coating that serves to prevent damage to the produce caused by the sanitizing agent.

18. The method of claim 16 , wherein the portion of the coating agent that remains on the surface of the produce forms a protective coating that replaces or reinforces portions of the produce which are damaged by the sanitizing agent.

19. The method of claim 18 , wherein the protective coating further serves to reduce a mass loss rate of the produce.

20. The method of claim 16 , wherein the portion of the coating agent that remains on the surface of the produce forms an edible coating over the produce.

21. The method of claim 16 , wherein the produce is a thin skinned fruit or a thin skinned vegetable.

22. The method of claim 16 , wherein the-monomers, oligomers, fatty acids, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes are derived from cutin.

23. The method of claim 16 , wherein the monomers, oligomers, fatty acids, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes comprise one or more compounds of Formula I or salts thereof, wherein Formula I is:

and wherein:

R is a 1-glycerol or a 2-glycerol optionally substituted with one or more C 1 -C 6 alkyl or hydroxy;

R 1 , R 2 , R 5 , R 6 , R 9 , R 10 , R 11 , R 12 , and R 13 are each independently —H, —OR 14 , —NR 14 R 15 , —SR 14 , halogen, —C 1 -C 6 alkyl, —C 1 -C 6 alkenyl, —C 1 -C 6 alkynyl, —C 3 -C 7 cycloalkyl, —C 6 -C 10 aryl, or 5 to 10-membered ring heteroaryl, wherein each —C 1 -C 6 alkyl, —C 1 -C 6 alkenyl, —C 1 -C 6 alkynyl, —C 3 -C 7 cycloalkyl, —C 6 -C 10 aryl, or 5 to 10-membered ring heteroaryl is optionally substituted with —OR 14 , —NR 14 R 15 , SR 14 , or halogen;

R 3 , R 4 , R 7 and R 8 are each independently —H, —OR 14 , —NR 14 R 15 , SR 14 , halogen, —C 1 -C 6 alkyl, —C 1 -C 6 alkenyl, —C 1 -C 6 alkynyl, —C 3 -C 7 cycloalkyl, —C 6 -C 10 aryl, or 5 to 10-membered ring heteroaryl wherein each —C 1 -C 6 alkyl, —C 1 -C 6 alkenyl, —C 10 -C 6 alkynyl, —C 3 -C 7 cycloalkyl, —C 6 -C 10 aryl, or 5 to 10-membered ring heteroaryl is optionally substituted with —OR 14 , —NR 14 R 15 , —SR 14 , or halogen; or

R 3 and R 4 and R 7 and R 8 can combine with the carbon atoms to which they are attached to form a 3 to 6-membered ring;

R 14 and R 15 are each independently —H, —C 1 -C 6 alkyl, —C 1 -C 6 alkenyl, or —C 1 -C 6 alkynyl;

the symbol represents an optionally single or cis or trans double bond;

n is an integer between 0 and 8;

m is an integer between 0 and 3;

q is an integer between 0 and 5; and

r is an integer between 0 and 8.

24. A method of sanitizing and preserving produce, comprising:

providing a solution comprising water, ethanol, and a coating agent, wherein the coating agent comprises monoacylglycerides, and wherein the solution is at least 30% ethanol by volume;

applying the solution to a surface of the produce, thereby sanitizing the produce; and

at least partially removing the water and the ethanol from the surface of the produce; wherein

at least a portion of the coating agent remains on the surface of the produce after the at least partial removal of the water and the ethanol.

25. The method of claim 24 , wherein the coating agent further comprises fatty acids or salts thereof.

26. A method of treating edible produce, comprising:

providing a solution comprising a coating agent dissolved in a solvent, the coating agent comprising monoacylglycerides, wherein the solvent comprises water and ethanol, and wherein the solvent is between 50% and 90% ethanol by volume;

applying the solution to a surface of the edible produce to sanitize the produce and to cause a protective coating to be formed over the surface of the produce from the coating agent; and

at least partially removing the solvent from the surface of the edible produce.

27. The method of claim 26 , wherein applying the solution to the surface of the edible produce comprises dipping the edible produce in the solution.

28. The method of claim 26 , wherein applying the solution to the surface of the edible produce comprises spraying the solution on the surface of the edible produce.

29. The method of claim 26 , wherein the protective coating prevents damage to the produce caused by the ethanol.