CN116916755A - Materials and methods for extending the shelf life of food products - Google Patents

Abstract

Provided herein are a food product having an extended shelf life and a method of extending the shelf life of a food product. The extended shelf life is provided by treating the food product with at least one shelf life extender selected from the group consisting of isothiocyanates, non-aromatic cyclic ketones, boric acid, ligands, and precursors thereof.

Description

Materials and methods for extending the shelf life of food products

Cross Reference to Related Applications

The present application claims priority from pending U.S. provisional application No.63/140,160 filed on day 21 of 2021 and U.S. provisional application No.63/231,890 filed on day 8 of 2021, both of which are incorporated herein by reference.

Technical Field

The present application relates to the extension of shelf life of food products such as agricultural products, liquid food products such as milk and juice, and processed food products such as cheese by treating these food products with cyclic ketones, boric acid, isothiocyanates and/or chelating agents.

Background

Food is a substance consumed to provide nutritional support for animals and humans. Food products are generally composed of plant, animal or fungal origin and contain essential nutrients such as carbohydrates, fats, proteins, vitamins and minerals. Many plants and plant parts are consumed as food products, and there are about 2000 plant species cultivated as food products. Meat is animal meat that is consumed as a food.

Spoilage of agricultural products is caused by a variety of causes, but is primarily due to (i) ripening and excessive ripening; (ii) Fade or discoloration, such as from green to yellow or red; (iii) Biological growth, such as fungal growth, and (iv) loss of water, which results in loss of brittleness/firmness. The terms "loss of crispness", "loss of firmness", "wilting", "loss of water", "dehydration" and "water penetration" are used interchangeably herein. Polygalacturonase (PG) activity mainly causes depolymerization and dissolution of pectin and results in loss of firmness. Inhibition of polygalacturonase activity reduced fruit softening.

Some fruits and vegetables naturally contain polyphenol oxidase that reacts when combined with oxygen in the air to cause discoloration or discoloration. This process begins immediately after the skin or peel of many agricultural products is removed. Apples, pears, bananas, grapes, potatoes, lettuce and avocados are fruits and vegetables that turn brown when the pulp of the agricultural product is exposed to oxygen.

Meat spoilage is caused by a number of factors, the most common of which are microorganisms such as mold and other bacteria. The term "mold" is used interchangeably with "fungus" and "microorganism" such as bacteria and viruses. The microorganisms present in meat cause protein and fat breakdown, spoiling the meat and reaching levels that are unsafe for human consumption. When these microorganisms multiply on a piece of meat, the microorganisms begin to break down the meat, leaving behind toxins that can cause enteritis or food poisoning, which can be fatal in rare cases of botulism. Discoloration of meat is another important sign of spoilage. The fresh meat should be light pink or colorless.

Food and Agricultural Organization (FAO) estimated that global economic, environmental and social costs caused by food waste in 2014 were $ 2.6 trillion. In 2018, the global dairy market size was estimated to be 6,738 billion dollars and about 20% of milk and dairy products were wasted. Thus, there is a need to develop a simple method of extending the shelf life of milk that may not require pasteurization and refrigeration.

Preservatives are commonly used in the art to preserve food products. Preservatives are substances or chemicals added to articles such as foods, beverages, pharmaceuticals and many other articles to inhibit decomposition caused by microbial growth or by undesirable chemical changes. In general, preservation is achieved in two ways: chemical preservation and physical preservation. Chemical preservation involves the addition of chemical compounds to the product. Physical preservation includes such methods as refrigeration, freezing, drying, changing the atmosphere such as replacing air with nitrogen, and vacuum packaging. The shelf life of many agricultural products such as apples and cucumbers is extended by a wax coating. All materials, devices and methods for extending the shelf life of a food product, including food preservatives, are also referred to herein as shelf life extending agents.

In order to inhibit potato sprouting, materials such as chloroaniline [ isopropyl N- (3-chlorophenyl) carbamate ], diisopropylnaphthalene, 1, 4-dimethylnaphthalene, 3-decen-2-ene, ethylene, hydrogen peroxide, spearmint oil, peppermint oil, orange oil and maleic hydrazine are reported.

Physical methods for extending the shelf life of juice are reported, including microfiltration, high pressure, UV radiation and pulsed electric fields.

Despite the great efforts made, there is still a strong need for materials and methods suitable for reducing food waste. What is particularly needed are materials and methods that can be used by small farmers at home, in virtually any agricultural product, in meats and fish, in processed/prepared foods, and in liquid foods such as milk and fruit juices. There is also a strong need for materials and methods that reduce food waste by minimizing fungal growth, germination/sprouting, and retarding ripening of agricultural products.

Improved materials and methods for extending the shelf life of food products are provided herein.

Disclosure of Invention

It is an object of the present invention to provide materials, methods and apparatus for extending the shelf life of meats, agricultural products, liquid foods and processed foods by reducing the development of fungi and bacteria, reducing the loss of crispness or moisture, keeping the agricultural product green for longer, delaying maturation, and/or reducing germination or sprouting with preservatives such as isothiocyanates, boric acid, cyclic ketones, chelating ligands or mixtures thereof.

It is another object of the present invention to extend the shelf life of food products with preservatives such as isothiocyanates, boric acid, cyclic ketones, chelating ligands or mixtures thereof.

It is another object of the present invention to extend the shelf life of food products with preservatives such as allyl isothiocyanate, ethyl isothiocyanate, butyl boric acid, phenylboric acid, cyclohexanone, 2-cyclohexen-1-one, acetylacetone, or mixtures thereof.

It is a particular feature of the present invention to provide a method of exposing or treating a food product with a shelf-life extender.

It is another feature of the present invention to provide means, such as sachets and microcapsules, for controlling and releasing preservatives on demand to extend the shelf life of the food product.

It is another feature of the present invention to provide adducts, complexes, conjugates, or humidity sensitive precursors that release shelf life extenders when exposed to water or moisture.

It is another feature of the present invention to provide a precursor such as a thioglucoside or a conjugate such as glucose that when exposed to moisture or water produces isothiocyanates, sulfur-containing organic compounds and metal sulfur salts, such as himalayan salts, that react with water to produce hydrogen sulfide and ammonium compounds such as ammonium carbamate, which decompose to ammonia and carbon dioxide with or without moisture at ambient temperature.

It is another feature of the present invention to provide an apparatus or container for exposing a food product to a vapor or pouch of a shelf life extender or precursor thereof.

A particular advantage of the present invention is the ability to extend the shelf life of agricultural products by blocking enzymes and other biochemical substances that cause spoilage of the food with shelf life extenders.

These and other embodiments of the present invention will achieve a food product having an extended shelf life by treating the food product with at least one shelf life extender selected from the group consisting of isothiocyanates, non-aromatic cyclic ketones, boric acid, ligands, or precursors thereof, thereby providing an extended shelf life.

Yet another embodiment provides a shelf life extender or precursor thereof for treating food products selected from the group consisting of isothiocyanates, non-aromatic cyclic ketones, boric acid, ligands.

Yet another embodiment provides a method of extending the shelf life of a food product comprising treating the food product with a shelf life extender selected from the group consisting of isothiocyanates, non-aromatic cyclic ketones, boric acid, ligands, or precursors thereof.

Yet another embodiment provides a method of extending the shelf life of a food product comprising treating the food product by a method selected from the group consisting of: adding a shelf-life extender or a precursor thereof to said food product, exposing said food product to a vapor of said shelf-life extender, coating said food product with said shelf-life extender, and releasing said shelf-life extender from a pouch, wherein said shelf-life extender is selected from the group consisting of isothiocyanates, non-aromatic cyclic ketones, boric acid, and ligands.

Yet another embodiment provides a method of extending the shelf life of a food product comprising a method selected from the group consisting of: delaying fungal growth by treating the food with a shelf-life extender or a precursor thereof, delaying germination or sprouting of the food by treating the food with a shelf-life extender, delaying maturation of the food by treating the food with a shelf-life extender, and delaying dehydration or wilting of the food by treating the food with a shelf-life extender, wherein the shelf-life extender is selected from the group consisting of isothiocyanates, non-aromatic cyclic ketones, boric acid, and ligands.

Drawings

Fig. 1 is a photograph showing the retardation of fungal growth on blueberries.

Fig. 2 is a photograph showing a retardation of fungal growth on cheese.

Fig. 3 is a photograph showing the retardation of green tomato maturation.

Fig. 4 is a photograph showing the delay of the ripening of avocado.

Fig. 5 is a photograph showing a delay in potato germination.

FIG. 6 is a photograph showing the retardation of germination of non-shelled rice.

Fig. 7 is a photograph showing the delay of the appearance of milk curdling in pasteurized milk.

Fig. 8 is a photograph showing the retardation of fungal growth in cold pressed fresh red tomato juice.

Detailed Description

Provided herein are shelf life extenders particularly useful for agricultural products, and particularly fruits, vegetables and meats. The shelf life extender of the present invention inhibits or interrupts the growth of fungi, improves the aging of green agricultural products, allows the agricultural products to remain green for a longer period of time, delays the ripening of some fruits, prolongs the freshness and crispness of the agricultural products, and preserves liquid foods such as milk and juice; inhibit germination or sprouting of seeds such as grains, beans, nuts and root vegetables such as potatoes; water penetration or drainage of agricultural products is reduced, which reduces shrinkage, prolongs freshness of the prepared processed food, and reduces oxidation and browning. Exemplary shelf life extenders include isothiocyanates, boric acid, cyclic ketones, chelating agents, and combinations thereof.

Particularly preferred shelf life extenders are selected from the group consisting of: allyl isothiocyanate, ethyl isothiocyanate, butyl boric acid, phenylboric acid, cyclohexanone, 2-cyclohexen-1-one, acetylacetone, ethylenediamine, and mixtures thereof.

However, the method of introducing the shelf-life extender into the food product is not particularly limited and is intended to mean that the examples of the present invention are added in solid form, sprayed, coated, impregnated, rinsed or washed with a solution comprising at least one shelf-life extender, pre-exposed to the shelf-life extender, controlled release of the solution comprising the shelf-life extender, and exposure to vapors of the shelf-life extender.

The liquid shelf-life extender may be added directly to the food product, a coating may be formed on the food product, applied from a solution or applied by exposure to vapors of the shelf-life extender.

The solid shelf-life extender may be added to the food product by introducing the shelf-life extender into a solution or by vapor deposition in the event that the solid shelf-life extender sublimates.

The food product may first be treated by methods such as adding, coating, dipping, rinsing and pre-exposure, and then exposed to a controlled environment with a pouch of shelf life extender.

The food product protected by the shelf life extender may be a vegetarian or non-vegetarian food. Vegetarian foods include agricultural products, cereals, dairy products and processed foods made from agricultural products, cereals and dairy products. Non-vegetarian foods include terrestrial animals and seafood. Processed foods include various canned foods and irradiated foods.

Shelf life agricultural products that may be extended with the shelf life extenders disclosed herein include edible seeds, cereals, staple foods, legumes, vegetables, strained and non-strained fruits, leafy and stem vegetables, citrus fruits, carpels, berries, stonewort, melons, pears, tropical fruits, flowers, cruciferous vegetables, fruit vegetables, green leafy vegetables, seed vegetables, root vegetables, tubers, stem vegetables, and fungal foods.

Processed foods whose shelf-life may be extended with the shelf-life extending agents disclosed herein include dishes and formulations, including appetizers, condiments, candies, convenience foods, desserts, dips, pastes and spreads, dried foods, snacks, fermented foods, baked goods, salad, sandwiches, sauces, snack foods, soups, stews, and a wide variety of farmyard foods and culinary foods.

Liquid foods whose shelf life can be prolonged with shelf life extenders include milk, fruit and vegetable juices, extracts, soft drinks and alcoholic beverages such as beer, wine and distilled spirit.

The storage extenders disclosed herein can be used to extend the shelf life of meats such as chicken, mutton, pork, beef, camel, horse, emu, alligator, crocodile, tortoise, ostrich, duck, deer, zebra, buffalo and rabbit.

The storage extenders disclosed herein are useful for extending the shelf life of the following fish and other seafood products, such as balsa fish, flatfish, pollack, kohlrabi, huperzia, crassostrea, rainbow trout, hard shell clams, blue crabs, bitch crabs, wrench crabs, cuttlefish, eastern oyster, pacific oyster, anchovy, herring, snake tooth single line, mohs, orange cod, atlantic weever, victoria, yellow bass, oyster, sea urchin, atlantic mackerel, sardine, jetstreke, european sea bass, hybrid striped weever, bream, codfish, stone head fish, snakehead cod, long tail cod, alaska cod, rock, pink salmon, sea bream, tilapia, glass weever, hucho salmon, wolf, sea fan, northern yellow sea crab, snow crab, crayfish, bay scallop, chinese white shrimp, naked cap, american salmon, silver salmon, sea red sea bream, sea bream the composition comprises Carnis Pseudosciaenae, di's crab, mytilus edulis, mytilus coruscus, pink shrimp, mylabris, oncorhynchus salmon, autumn salmon, american herring, north salmon, cyprinus Carpio, catfish, holotrichia diomphalia, epinephelus rupestris, halibut, ankan, pomfortus, parafurus, sturgeon, fascius, orchikungunyi, carnis Pseudosciaenae, carnis Mackerel, carnis Haliotidis, carnis Pseudosciaenae, eriocheir sinensis, american lobster, thorowax lobster, octopus, carnis Pseudosciaenae, carnis, and Carnis black tiger shrimp, freshwater shrimp, bay shrimp, pacific white shrimp, squid, australian pneumofish, single fin cod, dog shark, cape ferret, dolphin, longhead fish, gray mackerel shark, swordfish, longfin tuna, yellow fin tuna, ivory mussel, eastern flat shrimp, sea scallop, rock shrimp, mullet, chilly sea bass, cobia, yellow croaker, eel, blue gun, cuttlefish, red salmon, and blue fin tuna.

The storage extenders disclosed herein can be used to extend the shelf life of extracts and fresh fruit juices such as apples, beets, cantaloupe, carrots, celery, cherries, cranberry, coconut water, cucumbers, grapes, grapefruits, guava, melon, kiwi, lemon juice, lemon, blueberry, litchi, mango, melon, orange, papaya, pineapple, pomegranate, dried plums, raspberries, spinach, strawberries, sugarcane, tomatoes, carrots, fresh and dried herbs and spices, and some vegetables.

While not being limited by theory, it is assumed that the shelf life extender of the present invention is achieved by one or more of the following: reducing oxidation and dehydration; blocking, inhibiting or inactivating enzymes that cause degradation of the food; reacting with plant hormone; compounding with biochemical substances including coloring foods such as chlorophyll, anthocyanins, carotenoids, hemoglobin and other naturally occurring colorants; and/or have antifungal and antibacterial properties.

To control the release of the shelf-life extending agent, the shelf-life extending agent may be microencapsulated or sealed in a pouch with a suitable barrier material. One side of the pouch may have an adhesive layer, preferably a pressure sensitive adhesive layer, so that it may be applied inside the food container, and the other side of the pouch may have a barrier film of pressure sensitive adhesive so that the barrier film may be removed to activate the pouch.

For optimum performance, it is optional and preferred to control the concentration of shelf-life extender and the time and temperature of the food product exposed to the shelf-life extender. It is preferable to avoid overexposure to high concentrations, high temperatures, and/or over prolonged periods of time. High doses can destroy food products. Exposure to lower concentrations, low temperatures, and/or for shorter periods of time is preferably avoided. Low or insufficient doses may not be effective in extending the shelf life of the food product. The concentration of shelf-life extender to be used will depend on the type of food and the nature of the shelf-life extender. Thick-skinned agricultural products and those foods that have poor permeability to shelf-life extenders will require longer times or higher concentrations of shelf-life extenders. Thin agricultural products such as leafy and floriated agricultural products such as parsley, broccoli and flowers will require shorter exposure times and low concentrations of shelf life extenders. Depending on the nature of the shelf-life extender and the nature of the food, (i) the concentration of the shelf-life extender in the gas phase may be in the range of 1ppb to saturation with the shelf-life extender vapor, or (ii) the concentration of the shelf-life extender in a solution in water or other liquid medium may be in the range of 1ng/ml to 500mg/ml and 0.01% to 50%, (ii) the time for treatment may be in the range of 1 minute to several days, and (iii) the temperature may be in the range of 5 ℃ to 50 ℃. When pouches are used, the concentration of shelf life extender can be less than 1ppb and the exposure time of cereal-like foods can be several weeks to years. When added to liquid foods such as milk and juice or processed foods such as cheese and can foods, the concentration of the shelf life extender may be 1ppb to 10%.

Unsaturated shelf life extenders having olefinic bonds are more effective and stronger in extending the shelf life of food products than the corresponding saturated homologs. For example, allyl isothiocyanate is more effective in inhibiting fungi than ethyl isothiocyanate, and 2-cyclohexen-1-one is more effective in delaying tomato maturation. The term "maturation" also includes excessive maturation.

Higher humidity helps reduce pre-exposure treatment time and preservative concentration. Humidity may vary from ambient humidity to 100% relative humidity. The humidity requirement will depend on the food product. Ambient humidity may be sufficient to fumigate dried grains, early crops and spices, while agricultural products may require higher humidity. Depending on the food product, the humidity during treatment of the food product with the shelf-life extender may be from 1% relative humidity to 100% relative humidity. As moisture from agricultural products exudes, the relative humidity may change during processing. Particularly preferred are humidities above about 50% relative humidity.

Shelf life extenders may be added to semi-solid foods, gels, aqueous foods, processed foods, dishes, culinary foods, farmed foods and canned foods to extend their shelf life.

Shelf life extenders may be added to non-food items such as inks, coatings and polymer latices to inhibit or minimize fungi.

For example, shelf life extenders may be applied by spraying a non-food solid surface to inhibit or minimize the growth of fungi or other microorganisms, such as bacteria and viruses. The terms "inhibit" and "minimize" are used interchangeably herein.

The shelf-life extenders of the present invention may be used alone or the shelf-life extenders of the present invention may be added to edible coatings of food products. The shelf life extender of the present invention may act as a synergistic preservative by mixing with preservatives commonly used in the art or reported in the literature as approved by the FDA and currently used.

The shelf life extender may be used as a fumigant for fumigating cereals, beans, nuts, fruits, dried fruits, herbs and other produce, or as a co-fumigant.

Shelf life extenders are useful in pre-harvest applications such as herbicides, pesticides and pesticides.

The studies demonstrate the effectiveness of the shelf life extender of various foods of the present invention with isothiocyanate, chelating ligand, cyclic ketone and boric acid, the results of which are shown in tables 1 to 6. All studies were performed at room temperature of about 25 ℃. To determine the effectiveness of the shelf life extender, the same test as the test sample was performed on the control sample without any shelf life extender treatment. Most foods change in color or texture. All of the studies in these examples of tables 1 to 6 were performed in closed plastic or glass containers. Containers without or with a perforated lid, such as plastic containers, may be used when it is advantageous to let excess moisture escape or to inhibit condensation of moisture released by some agricultural products.

The following chemicals are also often used to extend the shelf life of various foods and were found to be more or less effective in controlling one or more of the spoilage criteria mentioned in example 9: acetylacetone, allyl isothiocyanate, benzyl ether, 2-butoxyethanol, coumarin, cycloheptanone, cyclohexanone, 2-cyclohexen-1-one, cyclopentanone, dimethyl carbonate, dimethyl maleate, dimethyl malonate, ethylenediamine, hydrogen sulfide, 4-hydroxy-4-methyl-2-pentanone, 2-methyl-8-quinolinol, 2-methylcyclohexanone, 4-methylcyclohexanone, 1-methyl-1-cyclopentene, methyl cyclopentanone-2-carboxylate, and resorcinol.

Delaying or inhibiting fungal growth on agricultural products

The control sample of blueberry showed fungus observed within 3 days, while no fungus was observed even on day 73 in the sample exposed to cyclohexanone vapor from the pouch. Similar results were observed with 2-methylcyclohexanone, allyl isothiocyanate, a mixture of allyl isothiocyanate and cyclohexanone, phenylboronic acid (examples 22, 91, 94, 95, 117, 138 and 165).

Similarly, the use of allyl isothiocyanate, phenylboronic acid, acetylacetone, 2-methylcyclohexanone, and ginger blocks in strawberries (examples 58, 115, 139, and 163), raspberries (examples 49, 50, 93, and 123), blackberries (example 169), and litchis (examples 42 and 98) inhibited or significantly retarded fungal growth. Other shelf life extenders were also tested with berries.

The control sample of carrot showed that the fungus started to grow within 14 days, whereas no fungus was observed in the sample immersed in white radish juice under the same conditions (example 164). The carrots were also tested with solutions of cyclohexanone and allyl isothiocyanate, white radish juice, ginger juice and horseradish juice.

The cherry control samples were observed for fungi within 2 days, while on samples exposed to 100% humidity allyl isothiocyanate vapor for 1 hour, no fungi were observed on day 7 (example 24).

The control sample of peeled small coconuts showed no fungus observed within 11 days, whereas no fungus was observed in the sample treated with the cyclohexanone pouch at 25 days (example 103).

The control sample of cucumber was observed for fungi within 5 days, whereas in the sample immersed in the aqueous solution of allyl isothiocyanate, no fungi were observed on day 19 (example 31). Similar cucumber samples were observed to start growing fungi within 4 days, whereas in samples exposed to cyclohexanone vapor (example 104) or 1-methylcyclopentene vapor (example 116), no fungi were observed on day 21.

The control sample of ginger was observed for fungus within 12 days, whereas when ginger was previously exposed to the vapors of benzyl ether, no fungus was observed at 37 days (example 146). Ginger was also tested with cyclohexanone, 2-cyclohexen-1-one, acetylacetone, allyl isothiocyanate, and ethyl isothiocyanate, and was found to be effective. Both the pre-exposure method and the pouch method are used. Ginger is also held in closed and open containers.

The guar control samples observed fungus within 6 days, while the samples exposed to allyl isothiocyanate vapors did not observe fungus even on day 40 (examples 38 and 39). While the treated guar did lose some of its green color, it was still brittle.

The control samples of horseradish were observed for 6 days, whereas when pre-exposed to vapors of acetylacetone or cyclohexanone, no fungi were observed at 19 days (examples 121 and 97). Other preservatives tested with horseradish include: 2-cyclohexen-1-one, allyl isothiocyanate and benzyl ether.

The control sample of Momordica charantia (Momordica charantia) was observed to fungi and yellow within 7 days, while the sample exposed to allyl isothiocyanate vapor was not observed to fungi at 33 days (example 41).

The citrus control samples observed fungi within 14 days, whereas when immersed in the ginger juice solution, no fungi were observed at 30 days (example 167). Similar results were observed when horseradish pieces were used as preservative (example 168). Citrus is also exposed to 2-butoxyethanol, dimethyl carbonate, dimethyl maleate, dimethyl malonate, 2-cyclohexen-1-one and 4-hydroxy-2-butanone and immersed/rinsed in solutions of white radish juice, ginger juice, horseradish juice and allyl isothiocyanate.

The control sample of white pearl onion showed fungus observed within 8 days, whereas no fungus was observed at 48 days when sachets of acetylacetone were placed in a glass jar with 100% relative humidity (examples 124 and 125). Other preservatives tested on onions include: acetylacetone, cyclohexanone, allyl isothiocyanate, ethyl isothiocyanate, and soaking in an aqueous solution of ammonium phosphate. Similar results were observed with phenyl isothiocyanate (examples 88 and 87). The use of the same preservative on both red and yellow pearl onions inhibited or significantly retarded fungal growth.

The control samples of the cucurbits (Trichosanthes dioica, also known as the cucurbits) observed fungi and yellowing within 9 days, while the samples exposed to allyl isothiocyanate vapors did not observe fungi at 16 days (examples 46, 75 and 76).

In the control sample of netherlands, fungi began to grow within 6 days, whereas in the sample treated with the hydrogen sulfide (himalayan salt) pouch, no fungi were observed on day 11 (example 159). Similar results were also observed for the netherlands sample exposed to the ginger block (example 166). The netherlands (example 160) were also tested with cyclohexanone, white radish pieces, ginger pieces, horseradish pieces, hydrogen sulfide, allyl isothiocyanate, 1-methyl-1-cyclopentene and 2-cyclohexen-1-one.

The control sample of cooked red tomatoes showed no fungus observed within 13 days, while no fungus was observed at 29 days when exposed to the vapor of 2-butoxyethanol (example 148). Red tomatoes were also tested with 2-butoxyethanol, dimethyl carbonate, dimethyl maleate, dimethyl malonate, 2-cyclohexen-1-one and 4-hydroxy-2-butanone.

Delaying fungi growth on bread, dairy products and beans

The control samples of pri (indian fried bread) showed fungus observation within 5 days, whereas in the samples previously exposed to vapors of allyl isothiocyanate (example 48) and cyclohexanone (example 100), no fungus was observed even on day 70.

Similarly, fungal growth of indian millet bread, indian wheat bread (indian pancake) (examples 101, 53 and 141) and cheese cake (example 99) was inhibited or significantly retarded with cyclohexanone, allyl isothiocyanate and ammonium carbamate in the pouch or with prior exposure to vapors of cyclohexanone, allyl isothiocyanate and ammonium carbamate.

The fungi were observed within 7 days for the control samples of montreal cheese, whereas no fungi were observed after 10 days for montreal cheese (example 45) or indian cheese (indian thatch cheese) (example 12) with a pouch of allyl isothiocyanate. Similarly, cyclohexanone inhibits or significantly delays fungal growth in montreal cheese (example 102).

The control sample of raw cheese showed fungus observed within 6 days, whereas the mozzarella cheese showed no fungus observed at 24 days when pre-exposed to 2-cyclohexen-1-one vapor (example 109).

Similar results were observed for the treatment of raw milk ricotta cheese (example 122) and cheddar cheese (example 51) with allyl isothiocyanate and acetylacetone. Acetylacetone, allyl isothiocyanate, and cyclohexanone retarded fungal growth on homemade farmhouse cheese (examples 32, 96, and 120). Other raw milk cheeses tested with preservatives include: colbi cheese, gaoder cheese, mi Malei tex cheese (meadowrella) and swiss cheese. Cyclohexanone and 1-methyl-1-cyclopentene were also tested as shelf life extenders.

The control sample of fresh shelled peanuts showed fungus observed within 5 days, whereas in the sample treated with allyl isothiocyanate no fungus was observed at 8 days (example 54).

The control sample of cooked fresh peanuts showed fungus in 7 days, whereas in the sample with the cyclohexanone pouch no fungus was observed at 16 days (example 105). Peanuts were treated with cyclohexanone, benzyl ether, coumarin, cycloheptanone, cyclopentanone, 2-methylcyclohexanone, 4-methylcyclohexanone, cyclopentanone-2-carboxylic acid methyl ester, 2-methyl-8-quinolinol, 1-nitroso-2-naphthol, 4-nitrosophenol, 8-quinolinol, resorcinol, ammonium acetate, ammonium carbamate, ammonium carbonate, hydrogen sulfide, white radish pieces, and horseradish pieces.

The control sample of fresh peanuts showed fungus observed within 5 days, whereas in the sample with the ammonium carbamate pouch no fungus was observed at 45 days (example 142). Similarly, the pouch with allyl isothiocyanate significantly delayed or inhibited fungi (example 33).

The control sample of gelatin hydrogel (food thickener) showed fungus observed within 9 days, whereas in the case of allyl isothiocyanate treatment no fungus was observed even on day 47 (examples 34 and 35). Guar and starch also inhibited or significantly retarded fungal growth (examples 37, 56 and 57).

The control sample of tofu was observed for fungi within 6 days, whereas no fungi were observed on day 9 when exposed to the allyl isothiocyanate pouch (example 60). Cyclohexanone, hydrogen sulfide, allyl isothiocyanate and ammonium carbonate are effective as shelf life extenders for tofu.

In the case of the control samples of germinated mung beans (Vigna radiata) that were submerged in water, fungi were observed within 7 days, whereas in the case of sachets or drops with allyl isothiocyanate (examples 55 and 173), a mixture of allyl isothiocyanate and cyclohexanone (example 174) or drops of 2-cyclohexen-1-one (example 110), no fungi were observed at 21 days. Similar results were also observed for the mixture of allyl isothiocyanate and cyclohexanone.

The control samples of mixed legumes remaining in water were observed for 11 days, while in the case of allyl isothiocyanate (sachets or prior exposure to humid vapors), no fungi were observed at 17 days (examples 43, 44, 89 and 172).

Exemplary shelf life extenders for extending shelf life include cyclohexanone, allyl isothiocyanate, hydrogen sulfide, ammonium carbamate, benzyl ether, 2-butoxyethanol, n-butyl lactate, butyramide, camphor, cinnamyl alcohol, cycloheptanone, cyclohexanone, 2-cyclohexen-1-one, cyclopentanone, dibutyl adipate, diethyl tartrate, diethyl malate, acetylacetone, diethyl malonate, diethyl oxalate, diethyl succinate, diethylene glycol monohydrate, dimethyl carbonate, hydrogen sulfide, dimethyl maleate, dimethyl malonate, dimethyl sulfoxide, 2-ethoxyethanol, 2-ethyl-1, 3-hexanediol, 4-hydroxy-2-butanone, 4-hydroxy-4-methyl-2-pentanone, 5-hydroxy-2-pentanone, (±) -isobornyl, (±) -menthone, (±) -menthol, (-) -menthol, 2-methoxyethanol, 2-methylcyclohexanone, 4-methylcyclohexanone, naphthalene, 1-nitroso-2-naphthol, 2-phenoxyethanol, 4-phenyl-butanone, (-) -8-butanone, and salicylaldehyde.

Delay ripening and keep agricultural and leaf vegetables green for a longer period of time

The control sample of avocado observed spoiled pulp on day 7 of cutting the agricultural product. Spoiled pulp was observed on days 9 to 11 of cutting open agricultural products exposed to acetylacetone vapor (examples 127 and 128). The progress of pulp spoilage with the development of fungi was significantly retarded with preservatives such as allyl isothiocyanate, cyclohexanone, 2-cyclohexen-1-one, mixtures of allyl isothiocyanate and cyclohexanone (examples 77, 78, 107, 108, 113 and 171).

Maturity was observed for the control samples of small bananas within 18 days, whereas no maturity was observed at 21 days when exposed to the vapor of ethylenediamine (example 132). Bananas were also tested with cyclohexanone, hydrogen sulfide, ammonium carbamate, cycloheptanone, cyclopentanone, 2-methylcyclohexanone, 4-methylcyclohexanone, (±) -camphor, (-) -menthone, allyl isothiocyanate, acetylacetone, and horseradish.

The maturation of green peppers (example 151) and mexico peppers (example 153) was delayed by pre-dipping in 10% choline chloride solution, followed by drying, as judged by the color change from green to yellow (or red).

The control sample of green tomatoes turned red on day 10, whereas green tomatoes previously exposed to cyclohexanone vapor used 18 days to turn red (example 106). Acetyl acetone also significantly delayed the green to red discoloration (example 126).

Control samples of mango matured within 16 days, whereas mango treated with a pocket of dimethyl maleate did not matured until day 23 (example 156). Similar results were observed when exposed to 2-ethoxyethanol vapor (example 157).

The control sample of papaya matured within 7 days, while papaya previously exposed to 2-cyclohexen-1-one vapor was delayed for at least 11 days (example 112). Papaya was also tested with cyclohexanone, acetylacetone, dimethyl maleate, and mixtures of cyclohexanone and acetylacetone.

Ripening and a delay from red to green was achieved with red melon (cocinia grandis, hedera helix) (examples 15, 59 and 170) treated with allyl isothiocyanate and a mixture of allyl isothiocyanate and cyclohexanone. Treatment with cyclohexanone, white radish pieces, ginger pieces, horseradish pieces, hydrogen sulfide, allyl isothiocyanate, horseradish, 2-butoxyethanol, dimethyl carbonate, dimethyl maleate, dimethyl malonate, 2-cyclohexen-1-one, 4-hydroxy-2-butanone, 1-methyl-1-cyclopentene, benzyl ether, n-butyl lactate, butyramide, camphor, cinnamyl alcohol, cycloheptanone, cyclohexanone, cyclopentanone, dibutyl adipate, diethyl L-tartrate, diethyl malate, acetylacetone, diethyl malonate, diethyl oxalate, diethyl succinate, diethylene glycol monohydrate ether, dimethyl sulfoxide, 2-ethoxyethanol, 2-ethyl-1, 3-hexanediol, 4-hydroxy-4-methyl-2-pentanone, 5-hydroxy-2-pentanone, (+ -) -isoborn, (-) -menthone, (-) -menthol, 2-methoxyethanol, 2-methylcyclohexanone, 4-methylcyclohexanone, naphthalene, 1-nitroso-2-naphthol, 2-phenoxy-4-phenyl-butanone, (-) -8-salicylaldehyde, and salicylaldehyde. The red melon was also immersed in allyl isothiocyanate solution, which demonstrated an extended shelf life.

Acceleration of maturation

Control samples of mango matured around 14 days, while samples exposed to dimethyl carbonate matured up to 8 days (example 155). Similar results were observed with a sachet of 2-butoxyethanol (example 147).

The green color of the leaf vegetables is kept longer

The celery cabbage (example 149) remained green for a longer period of time than the corresponding control sample when pre-immersed in a 22% choline chloride solution.

The control samples of fresh green chick peas observed a green to yellow color change within 7 days, whereas no discoloration was observed at 9 days in the samples treated with allyl isothiocyanate sachets (example 30).

The control samples of green coriander were observed to brown, yellow and/or wilt over 11 days, while the samples exposed to the acetylacetone vapor remained green over 21 days (example 130). The vapors of allyl isothiocyanate, cyclohexanone, 2-cyclohexen-1-one and soaking in 1% mandelic acid significantly delayed the decay of coriander (examples 11, 92, 114 and 161).

The control sample of lime showed a change in color of the epidermis from green to brown over 6 days, whereas the sample sprayed with 2% aqueous phenylboronic acid at room temperature (example 137) showed no change in color after 10 days.

Wilting was observed within 9 days for the control sample of green fenugreek (rutin), while the sample exposed to allyl isothiocyanate vapor remained fresh and green for 30 days (example 83).

Control samples of green parsley were observed to brown, yellow and/or wilt over 7 days, while samples exposed to acetylacetone vapors remained fresh and green at 21 days (example 119). Browning, yellowing, and/or wilting were significantly delayed with ethylenediamine (example 131). In addition, pre-dipping/rinsing in 22% choline chloride solution delayed the color change of parsley (example 150).

In order to keep leaf vegetables green for longer, cyclohexanone, white radish pieces, ginger pieces, horseradish pieces, hydrogen sulfide, allyl isothiocyanate, acetylacetone, ethylenediamine, horseradish, 2-butoxyethanol, dimethyl carbonate, dimethyl maleate, dimethyl malonate, 2-cyclohexen-1-one, 4-hydroxy-2-butanone and 1-methyl-1-cyclopentene were tested. The roots of coriander were immersed in the following solutions: magnesium phosphate, propyl gallate, ammonium dihydrogen phosphate, calcium acetylacetonate, diethylene glycol monoethyl ether, sodium ethylenediamine tetraacetate, malic acid, mandelic acid and pyrogallic acid.

Delay the color change of flower vegetables

The broccoli control samples observed a color change from green to yellow over 5 days, while the samples treated with allyl isothiocyanate vapor remained green over 16 days (examples 25 and 27). Similar results were observed when using the pouch method (example 26). The discoloration was also significantly retarded when broccoli was immersed in a 5% choline chloride solution (example 152).

The control sample of broccoli showed fungus observed within 2 days, whereas no fungus was observed at 4 days when the control sample was exposed to the vapors of allyl isothiocyanate (example 29).

The floral vegetables demonstrated extended shelf life when treated with a shelf life preservative selected from cyclohexanone, ammonium carbamate, ammonium carbonate, cycloheptanone, cyclopentanone, 2-methylcyclohexanone, (±) -camphor, (-) -menthone, allyl isothiocyanate, acetylacetone, 1-methyl-1-cyclopentene, and 2-cyclohexen-1-one, and hydrogen sulfide.

Delaying or inhibiting tuber and grain germination

The control samples of the pre-soaked and filtered mixed legumes were observed to sprout within 4 days, whereas no sprouting was observed at 21 days after exposure to vapors from allyl isothiocyanate in the pouch or solution (examples 66, 67, 68 and 111). Similarly, germination is also retarded or inhibited with 2-cyclohexen-1-one.

Control samples of grain (mainly non-dehulled rice and soft white wheat) showed sprouting/sprouting within 2 days, whereas samples sprayed with 2% phenylboronic acid showed no sprouting/sprouting after 10 days (example 140).

Control samples of pre-soaked and filtered shelled rice showed germination within 3 days, whereas no germination or fungus was observed at 15 days in the case of sachets exposed to allyl isothiocyanate (example 71). Similarly, mixing beans and germinated beans also delays or inhibits germination or fungi.

Control samples of submerged shelled peanuts showed sprouting and/or fungus within 5 days, whereas samples were exposed to drops of allyl isothiocyanate in submerged water, and no sprouting and/or fungus was observed at 8 days. Under similar conditions, germination and/or fungi of shelled peanuts were also inhibited or significantly retarded (example 62). The shelf life of shelled and shelled peanuts is also extended with cyclohexanone, 2-cyclohexen-1-one, and 1-methyl-1-cyclopentene.

The sprouts of the control samples of germinated garlic continued to grow, while the samples exposed to the vapors of allyl isothiocyanate did not observe further growth of the sprouts (example 82).

Control samples of potatoes showed no germination at 48 days when exposed to the pocket of acetylacetone (example 129). Similarly, when exposed to allyl isothiocyanate vapor or sachets containing allyl isothiocyanate (examples 79 to 81) and by pre-dipping into 10% choline chloride solution (example 154), germination of various types of potatoes was inhibited or significantly delayed. Other preservatives that are effective in extending the shelf life of potatoes include cyclohexanone, ethyl isothiocyanate, phenyl isothiocyanate, soaking in water and ammonium phosphate solutions.

Preventing grains and beans from being separated by water

Softening/mush and odor were observed at 5 days for the control samples of pre-soaked and filtered white rice, whereas no softening or mush or bad odor was observed at 21 days by exposing the pre-soaked white rice to the allyl isothiocyanate solution or pouch (examples 72 and 73). Similar results were observed with pre-steeped soft white wheat and wild rice (examples 63, 64, 69 and 70).

Other tubers tested with shelf life extenders that inhibited germination and fungi include carrot, ginger, arrowroot (taro), beet, carrot, garlic, dark red potato, yellow mini-potato, white criollo potato (white criollo potato), golden potato, red brown potato, sweet potato, red onion, yellow onion, white onion, gold pearl onion, red pearl onion, white pearl onion, and green onion.

Liquid food

Control samples of pasteurized milk showed no curdling within 2 days, whereas in the 200g milk samples containing one to two drops of allyl isothiocyanate no curdling was observed at 28 days (example 19). Similar results were observed with additional drops of ethyl isothiocyanate (example 17). In skim milk with 3-chlorophenylboronic acid (example 135) and whole milk with ethyl isothiocyanate (example 86) and skim milk, it is also possible to inhibit or significantly delay milk clotting.

Other preservatives tested with both pasteurized whole and skim milk that delayed milk set include: 4-biphenylboronic acid, boric acid, 4-bromophenylboronic acid, butylboronic acid, 4-t-butylphenylboronic acid, 3-chlorophenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 4- (methoxycarbonyl) phenylboronic acid, 3-methoxyphenylboronic acid, 2-methylphenylboronic acid and phenylboronic acid.

The control sample of raw milk was observed to set within 3 days, whereas in the case of 200ml of milk containing one to two drops of allyl isothiocyanate and treatment with ethyl isothiocyanate, no set was observed at 24 days (example 16). Other preservatives tested with raw milk and raw goat milk to delay milk clotting include: benzyl isothiocyanate, butyl isothiocyanate, phenyl isothiocyanate, p-toluene isothiocyanate, 4-biphenylboronic acid, 4-bromophenylboronic acid, butylboronic acid, 4-t-butylphenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 4- (methoxycarbonyl) phenylboronic acid, 2-methoxyphenylboronic acid, 3-methoxyphenylboronic acid and 3-chlorophenylboronic acid.

In the control samples of the stirred yoghurt (beaten y ogurt) mixture and the pasteurized milk mixture, milk set was observed within 2 days, whereas in the sample containing a drop of allyl isothiocyanate no set was observed at 16 days (example 18).

The control sample of raw milk yoghurt showed no fungus at 3 days, whereas in the case of 4-bromophenylboronic acid addition no fungus was observed at 5 days (example 134). Other preservatives that demonstrate extended shelf life of raw milk yogurt include: allyl isothiocyanate, ethyl isothiocyanate (example 84), butyl boric acid, 4-tert-butyl phenylboric acid and 3-chlorophenylboronic acid.

Keeping the cold-pressed juice fresh for a longer period of time

The control sample of freshly cold-pressed orange juice showed fungus observed within 4 days, whereas in the case of drops with 3-methoxyphenylboronic acid no fungus was observed at 27 days (example 136). The control sample of freshly cold pressed green grape juice showed fungus observed within 7 days, whereas in the case of drops with allyl isothiocyanate in the juice no fungus was observed at 30 days (example 36). Among fresh cold pressed pomegranate juice, blackberry juice, orange juice, red grape juice, apple juice, blueberry juice, and melon juice with allyl isothiocyanate also inhibited or significantly retarded fungal growth (examples 14, 20, 23, 40, 47, 52, and 65). Preservatives tested to effectively extend the freshness of cold pressed fresh juice include butyl isothiocyanate, phenyl isothiocyanate, 4-bromophenyl boric acid, 3-chlorophenylboronic acid, 3, 5-dimethylbenzeneboric acid, 4- (methoxycarbonyl) phenylboric acid, 2-methoxyphenylboric acid, 4-biphenylboric acid, and butylboric acid.

The control sample of freshly cold-pressed tomato juice showed fungus observed within 3 days, whereas in the case of drops with allyl isothiocyanate in the juice no fungus was observed at 20 days (example 61). It was also demonstrated that ethyl isothiocyanate and 4-tert-butylphenylboronic acid improved the shelf life of tomato juice (examples 85 and 133). In fresh cold pressed carrot juice, red cabbage juice and beet juice, fungal growth is also inhibited or significantly retarded (examples 28, 21, 13). Other fresh cold-pressed vegetable juices that use allyl isothiocyanate to improve shelf life include mucilage, lime, and green cabbage.

Color loss of meat and fish

The control sample of crushed beef observed a loss of light pink fleshy color within 2 days. Samples with pouches of ammonium carbamate lost less light pink at day 3. Similar results were observed with ground chicken and tilapia fillets (examples 143-145). The improvement effect of cyclohexanone, hydrogen sulfide, allyl isothiocyanate and ammonium carbonate on meat and fish was also demonstrated.

Make the retention time of fresh flowers longer

In the control sample of freshly cut lily with stem immersed in water, the petals started to turn brown within 4 days and their petals had fallen off at 12 days, whereas in the sample immersed in acetylacetone solution, they were still fresh and viable at 12 days (example 118). Other preservatives tested with flowers include: cyclohexanone, 2-cyclohexen-1-one, 1-methyl-1-cyclopentene, 3-methoxyphenylboronic acid, 3-chlorophenylboronic acid, benzyl ether, choline chloride and hydrogen sulfide. The flowers may be exposed to a very low concentration of, for example, a shelf life extender vapor in ppm to allow them to remain fresh for a longer period of time. Other flowers that exhibit improved shelf life include: marigold, sage, vinca, narcissus, gerbera, rose, carnation, pomelo, hexaflower, star-of-the-world, hydrangea, big leaf, small leaf, green grape vine, lavender, purple and red garden flowers, walnut leaves, clover, mugwort, pokeberry, chamomile, allium, achillea, melissa, daisy, purple dayflower, mallow and clematis dolichos.

Dewatering/wilting of radish

The control sample of radishes was observed to dehydrate/wilt within 5 days, while the sample exposed to (-) -menthone vapor was observed to dehydrate/wilt less (example 162).

Fermentation of dough

Control samples of freshly prepared dough the development of dough was continuously observed throughout the day. However, freshly prepared dough with allyl isothiocyanate added did not ferment (example 74). Although the percentage of allyl isothiocyanate is not optimized, the results indicate that allyl isothiocyanate is able to kill yeasts and possibly other bacteria and viruses as well.

Color change of apple slices

The control sample of the cut piece of the granny smith apple began to turn brown within hours, whereas the sample exposed to hydrogen sulfide produced by the reaction of the moisture of the cut piece of apple with the himalayan salt did not turn brown even on day 3 (example 158).

List of types of foods for which shelf life can be extended using shelf life extender

The parts of the vegetable plant that may have an extended shelf life when treated with the shelf life extender include the following parts we eat: including leaves, fruits, stems, roots, tubers, seeds, flowers, beans, edible fungi, edible nuts and seeds, dairy products, eggs, meats, cereals and seafood, are considered basic food products. Specific examples of foods whose shelf life may be prolonged with shelf life extenders include edible seeds, cereals, staple foods, beans, vegetables, jumping and non-jumping fruits, leafy and stem vegetables, citrus fruits, carpels, berries, stone fruits, melons, pears, tropical fruits, fruit vegetables, flower vegetables, cruciferous vegetables, green leafy vegetables, seed vegetables, root vegetables, tuber vegetables, stem vegetables, fungus foods, seafood, dairy products, raw fresh foods, processed foods, yogurt and curd, farmyard foods, cooked foods, baked foods, yeast, fruit juices, canned and bottled foods, and liquid foods.

Edible seeds include cereals such as corn, wheat, rice, and the like; beans such as beans, peas, lentils, etc.; and nuts. Oilseeds such as peanuts, cottonseed, sunflower, linseed, rapeseed containing rapeseed oil, and sesame are typically pressed to produce oil.

Cereal is a seed of certain types of grasses. Maize/corn, wheat and rice account for about half of the annual calories consumed by people. Cereals can be ground to flours for bread, cakes, noodles and other foods.

Staple food refers to a food product that is consumed conventionally and in an amount sufficient to constitute a major portion of a standard diet, providing a substantial portion of the demand for energy-rich materials, and also generally providing a significant share of intake of other nutrients. Most vegetable staple foods are derived from cereals such as wheat, barley, rye, maize or rice; or starch tubers or root vegetables such as potato, yam, taro and tapioca. Other staple foods include dried beans such as dried beans, sago derived from sago palm pulp, and fruits such as bread and plantains.

Legumes include beans and lentils, or generally dried beans. Well known legumes include alfalfa, clover, pea, kidney bean, lentil, mung bean, lupin, pasture bean, carob bean, soybean, red bean, black bean and chickpea.

Vegetables are commonly consumed as food products. These vegetables include root vegetables such as potatoes and carrots, bulbs such as onion families, leaf vegetables such as spinach and lettuce, stem vegetables such as bamboo shoots and asparagus, and flowering or floral vegetables such as artichoke or broccoli, and other vegetables such as cabbage or cauliflower.

The jump-type fruits are those fruits that continue to ripen after harvesting, and the non-jump-type fruits are those fruits that do not ripen further after harvesting. Examples of jump-type fruits are apples, bananas, mangoes, papaya, pears, apricots, peaches, plums, avocados, guava, passion fruits, blueberries and cantaloupe. Examples of non-jump fruits are grape, lime, lemon, orange, raspberry, strawberry, cashew, pineapple, watermelon, pomegranate and litchi.

She Caibao lettuce, cabbage such as cabbage, brussels sprouts, rhubarb, celery, spinach, chard, collard, lettuce, broadleaf chicory, green onion, chicory, red chicory, and other green leaf vegetables, stem vegetables including asparagus, cabbage and fennel, and flower vegetables including artichoke, broccoli, and cauliflower. Other leaf vegetable agricultural products include amaranth, sesame, beet, basil, radish, chives, caraway, cress, lettuce, fennel, garlic, lavender, peppermint, horseradish, nutmeg, onion, parsley, caraway, rutin, red chicory, radish, spinach, oxalis (sorrel), and peppermint.

Citrus fruits are characterized by thick peel, aromatic oils and flesh segments. Citrus fruits are rich in vitamin C. The most common citrus fruits are oranges, grapefruits, lemons, lime, grapefruits and tangerines. The range of flavors for citrus fruits includes very sweet oranges to very sour lemons.

The carpel is a translucent pod that contains seeds near the kernel. Examples are apples, such as red and gold crowns, geoneson apples, smith apples, rising apples (McIntosh), roman apples and chunlu apples.

Berries are extremely perishable, vulnerable and fragile. Varieties include blueberry, raspberry, blackberry, boysenberry and strawberry. From an academic point of view, grapes are berries grown in clusters on grape vine.

Cherry, together with plum, peach, nectarine, and apricot, is known as stone fruit. The stone fruit has a central core surrounding a single seed.

Common melons are honeydew melon and Hami melon or muskmelon. Characterized by its tan, green or yellow skin, wherein the skin is tough and the pulp is delicious. The middle netlike seeds are taken out before eating. Unlike melon, watermelon has a smooth, thick green skin and is typically much larger in size. Seeds are spread throughout the melon. Plums have a firm pulp and range in shades of green, red and purple.

Pears have sweet taste and smooth pulp. Common varieties are bartelite pear, bosker pear or alternatively, the julian pear (small dark red or green). Pears are usually picked very early, but the pulp is still very firm and granular.

Tropical fruits are named for the climatic conditions in which they grow and include fig, jujube, kiwi, mango, banana, papaya, pomegranate, passion fruit, pineapple and coconut. Bananas are highly nutritious, green when picked, and can ripen during transportation.

In flower vegetables, the flowers or floret parts of the edible plants are the stems. Only tender meat at the bottom of the outer leaf of each globe artichoke is eaten. Artichoke is sometimes considered a stem dish. Cabbage has thick and waxy leaves.

Allyl isothiocyanate and other isothiocyanates such as benzyl isothiocyanate, sulforaphane and phenethyl isothiocyanate are food ingredients. They are found in various agricultural products, especially cruciferous vegetables. Cruciferous vegetables or Brassica (Brassica) vegetables are so named because they are from the Cruciferae (or Brassica) families known to botanicals and biologists. Many (but not all) common cruciferous vegetables are from the genus brassica; examples include broccoli, brussels sprouts, cabbage, cauliflower, kale, kohlrabi, cabbage, horseradish, rutabaga, carrot, chinese cabbage, and chinese cabbage. Examples of other edible crucifers include radish (Raphanus sativus), horseradish (Armoracia rusticana), watercress (Nasturtium officinale), horseradish (Wasabia japonica) and Tang lettuce (Beta vulgaris flavescens). We also eat processed foods such as yellow mustard dressing coated with a nut, especially a horseradish slurry or sauce of soybeans and peanuts, and many asian/indian dishes are fried with black/brown mustard seeds. Most people consume one or more different amounts of such agricultural products almost every day. These produce have the taste of mustard or horseradish.

The avocado has a leather-like green or black skin, and has butter flavor. The butter jam is a traditional mexico dip using mashed avocados as the main food material. The sliced cucumber has a smooth surface and is in the form of an oblong cylinder with a high moisture content. Eggplant is a pear-shaped purple-black vegetable with glossy skin and compact pulp. Asian eggplants are finer varieties, often sweeter.

Bell peppers or sweet peppers are named because of their shape. All varieties are initially green and change to red, green, yellow, cream, purple or red as they mature. The peppers are smaller and more spicy. Seeds are the most spicy portions. Tomato is a berry that changes color from green to yellow to bright red.

The winter pumpkin is selected from semen Juglandis pumpkin, fructus Querci Acutissimae pumpkin, fructus Cucurbitae Moschatae, fructus Musae pumpkin, fructus Cucurbitae Moschatae and fructus Cucurbitae Moschatae. The tortilla and zucchini are summer pumpkins with soft rind and smaller seeds, both of which are edible.

The light green leaves of the lettuce are tightly packed together and the heaviest head is the most compact. Both lettuce and lettuce are loose, with the leaves growing up in bundles and the edges of the leaves slightly creased. The "green vegetables" used in cooking are several, including leaf mustard, lettuce and spinach. They are generally more bitter, more intense in flavor, and have a higher nutrient content than lettuce.

The seed vegetables include green beans, soy wax beans, broad beans, lima beans, and French kidney beans. These seed vegetables all consume a portion of the legume. Corn and popcorn are planted for their small spikes and nibs that explode when heated. Once the seed vegetables are picked, they begin to convert their natural sugars to starch. They lose their sweet taste.

Root vegetables are plants having a single large edible root that extends down into the ground and provides nutrients to the aerial parts of the plant. Both the leaf and root of beet are edible. The large beet may have a woody texture. The pickled beet has good taste. The radish with spicy flavor has the color ranging from bright red to light cream, so that the radish becomes a good side dish. When tender and fresh, half-white half-purple carrots range in flavor from very sweet to somewhat spicy; older carrots will be spicy and bitter. Carrots contain large amounts of carotenes, which are easily converted to vitamin a.

Flat yellow onions are most common and cheapest, and are used for most recipes and onion rings. Very round yellow, red and white onions are less "spicy", slightly sweeter and more brittle. All varieties have a pungent flavor and aroma and are used as condiments. The pearl onions have very small bulbs. Green onions, also known as green onions (scallions), are common onions that are pulled out when immature. Leek looks like a large green onion. Among all onions, green onions and leeks have the most gentle flavors. The mild flavor red onions (shaallots) are shaped like bulblet onions, but separate into multiple pieces when broken. Separating Bulbus Allii into multiple pieces and peeling.

Tubers are enlarged bulbous roots capable of producing new plants. They are actually hypertrophied underground stems. Like several seed vegetables, these vegetables have a high starch content. Potatoes are the most popular vegetables and are very versatile and can be prepared by baking, boiling, frying and microwave cooking. The pulp of sweet potato is darker than white potato due to higher sugar content. Thick skin is not generally consumed. Yam is similar to sweet potato but less sweet. Its pulp color varies from dark red to milky.

Celery has a high moisture content and is very brittle. The "bundles" are referred to as stalks. The individual one is called a stem.

"appetizer trays" have become the standard meal for many dining tables and buffets. The raw vegetables including sweet cucumber, pickled cucumber and pickled olive are rich in nutrition and color, and can be black and green stuffing.

Some foods of non-animal or plant origin include various edible fungi, in particular mushrooms. Mushrooms are a "mycotic" family. Brown mushroom (portabela) is the largest mushroom with a meat-like taste. Fungi and environmental bacteria are used to prepare fermented and salted foods such as fermented breads, alcoholic beverages, cheeses, pickles, kang Pucha and yogurt.

Seafood is any form of marine organism that is considered by humans as food. Marine products mainly comprise fish and shellfish. Shellfish include various molluscs, crustaceans and echinoderms.

Dairy products such as milk, yogurt and cheese are fresh and spoil rapidly.

Fresh food is food that has not been preserved and has not yet spoiled. For vegetables and fruits this means that they are recently harvested and properly treated after harvesting. For meat, fresh food is recently slaughtered and slaughtered. For fish, fresh fish is recently harvested or harvested and kept refrigerated.

Processed foods include a wide variety of dishes and formulations including appetizers, condiments, candies, convenience foods, desserts, dips, pastes and spreads, dried foods, snacks, fermented foods, baked goods, salad, sandwiches, sauces, snack foods, soups, stews, and a wide variety of farmyard foods and culinary foods.

Yoghurt is prepared using a technique similar to curd making, but fermentation of milk is accomplished by the addition of two specific bacterial strains known as lactobacillus bulgaricus (lactobacillus bulgaris) and streptococcus thermophilus (streptococcus thermophilus). Other strains of lactic acid bacteria may also be added. The addition of these bacteria normalizes and homogenizes the product. This ensures the quality and proper amount of bacteria in the yoghurt. In addition, more beneficial bacteria can survive to reach the gut.

The curd is made by boiling and cooling milk to 30 to 40 ℃ and adding a scoop of curd. The curd has lactobacillus or lactobacillus. This bacteria self-breeds at an ambient temperature of 30 to 40 ℃ and ferments the milk to form curd within a few hours.

Yoghurt is a well known probiotic food product. The yoghurt comprises bacterial species of the genera lactobacillus and streptococcus (streptococcus). Many different bacteria can be found in yoghurt, but all yoghurt contains the bacteria lactobacillus bulgaricus and streptococcus thermophilus. According to the national yoghurt society guidelines (National Yogurt Association's guides), at least 100 million viable cultures must be included per gram of final product. Healthy bacteria also have many other sources, such as fermented foods like miso paste, tofu, buttermilk and some salted vegetables.

Farmyard foods are dishes for a particular culture, are made from inexpensive food materials available, and are typically prepared and seasoned to make them more delicious. Farmyard foods and culinary foods are also referred to herein as processed foods.

Many cultures have recognized culinary foods with a specific set of cooking tradition using various flavors or flavor combinations specific to the culture, which evolve over time. Some popular ethnic food categories include italian, france, japan, china, the united states, thailand, africa and india foods.

Baked goods include bread and other foods made from dough kneaded from grains such as wheat. Examples are middle east breads called pita or pocket pancakes and indian breads called indian pancakes.

Yeast is a form of fungus and exists in almost any environment capable of supporting microorganisms, from the epidermis of fruits to the viscera of insects and mammals, to the deep sea. Yeast converts or breaks down sugar-rich molecules to produce ethanol and carbon dioxide. Yeasts are very common in the environment and are often separated from sugar-rich materials. Yeasts are eukaryotic, single-cell microorganisms, which are classified as members of the fungi kingdom. Most yeasts reproduce asexually by mitosis, and many yeasts reproduce asexually by an asymmetric division process called budding.

Saccharomyces cerevisiae (Saccharomyces cerevisiae), a yeast species, converts carbohydrates into carbon dioxide and alcohols in a process called fermentation. The product of this reaction has been used for baking and alcoholic beverage production. The optimum temperature range for yeast growth varies, for example from 4℃to 45 ℃. These cells can survive freezing under certain conditions.

Cold pressed juice and other fresh juices have limited shelf lives. Since the addition of allyl isothiocyanate increases the shelf life of milk many times, isothiocyanates such as allyl isothiocyanate are likely to increase the shelf life of most juices.

Most cans and bottles have limited shelf lives for liquid and solid foods once opened.

Liquid foods include milk, fruit and vegetable juices, soft drinks, alcoholic beverages such as beer and wine.

Naturally occurring food products consist of a large number of biochemical substances, many of which, such as enzymes, are very complex molecules. There are thousands of plant and animal-derived foods, and there may be many more processed foods, including farmyard foods and culinary foods. It is not possible to determine how the exact mechanism by which the shelf life of these foods is extended by shelf life extenders disclosed and demonstrated herein. The compositions disclosed herein for extending the shelf life of food products are likely to be reduced in oxidation and dehydration, to block or inactivate enzymes, to complex with biochemical substances such as chlorophyll and hemoglobin, and/or to have antifungal and antibacterial activity.

Composition useful for extending the shelf life of food products

The shelf-life extender is preferably selected from the group consisting of: isothiocyanate, ligand, hydrogen sulfide (H) ₂ S), non-aromatic ketones, non-aromatic nitriles, boric acid, and precursors thereof.

We have been able to extend the shelf life of a large number of foods with isothiocyanates, boric acid, chelators and cyclic ketones. Shelf life extenders function by: inhibiting or minimizing fungal growth, delaying the ripening of fruits and vegetables, keeping produce green for a longer period of time, reducing wilting, minimizing spoilage of fresh juice, delaying milk set, or reducing or inhibiting sprouting and sprouting of tubers and grains.

We have been able to do this with primarily small amounts of preservatives such as isothiocyanates, boric acid, cyclic ketones, chelating ligands or mixtures thereof. Particularly preferred shelf life extenders are selected from the group consisting of: allyl isothiocyanate, ethyl isothiocyanate, butyl boric acid, phenylboric acid, cyclohexanone, 2-cyclohexen-1-one, acetylacetone, or mixtures thereof.

The negative charge of thiocyanate is approximately equal between sulfur and nitrogen. Thus, in terms of sulfur or nitrogen, thiocyanate can act as a nucleophile, and thus thiocyanate is a bidentate ligand. Thiocyanate ions (SCN) ^- ) Can also bridge two metals (M-SCN-M) or even three metals%>SCN-or-SCN<)。

In coordination chemistry, a ligand is an ion or molecule that contains a functional group that bonds to a central metal ion to form a coordination complex. Bonding to metals typically involves electron pairs that formally donate one or more ligands, typically through lewis bases. The nature of the metal-ligand bond may range from covalent to ionic. Generally, the ligand is considered to be an electron donor and the metal is considered to be an electron acceptor, and the ligand and the metal are lewis bases and lewis acids, respectively. Chelate or complex is a compound comprising a central atom bound to a surrounding ligand. Complexes of polydentate ligands are referred to as chelating complexes. Chelating complexes tend to be more stable than complexes derived from monodentate ligands.

Examples of common ligand species and specific examples are: iodide, bromide, sulfide, thiocyanate, chloride, nitrate, azide, fluoride, hydroxide, oxalate, nitrite, isothiocyanate, acetonitrile, pyridine, ammonia, ethylenediamine, bipyridine, 1, 10-phenanthroline, nitrite, triphenylphosphine, cyanide, carbon monoxide, acetylacetone, aminopolycarboxylic acid, cryptates, cyclopentadienyl, diethylenetriamine, dimethylglyoxime ester, diethylenetriamine pentaacetic acid, ethylenediamine tetraacetic acid (EDTA), ethylenediamine triacetate, glycine, nitrosyl, nitrilotriacetic acid, monophenols and polyphenols, sulfites and triethylenetetramine.

Ligands that may be used for longer or sometimes added prior to harvesting to keep the agricultural product green are aspartic acid, 4-t-butylcatechol, catechol, citric acid, 2, 3-dihydroxynaphthalene, 2, 4-dihydroxybenzophenone, diglyme, dimethylglyoxime, ethylenediamine acetic acid, salts of ethylenediamine and salts thereof, ethylenediamine tetraacetic acid and salts thereof such as sodium, potassium and ammonium salts of ethylenediamine tetraacetic acid, gallic acid, glutamic acid, histidine, lactic acid, maleic acid, malic acid, mandelic acid, oxalic acid, 1, 10-phenanthroline, gallates such as propyl gallate, pyrogallic acid, salicylic acid, mercaptoacetic acid and 2,3, 4-trihydroxybenzophenone. The acid may also be in the form of a salt.

There are many weak ligands that form complexes with many metals, including thiocyanates and isothiocyanates.

Other ligands which function as chelates include 1, 3-dicarbonyl, R-C (O) -CH ₂ -C (O) -R, where R is typically alkyl, which are good chelators. Examples of 1, 3-dicarbonyl groups are acetylacetone, 2, 3-butanedione, 2, 3-pentanedione, 2, 3-hexanedione, trifluoroacetylacetone and hexafluoroacetylacetone.

Hydrogen sulfide and precursors include black salts, a rock salt, a salty and pungent flavoring used in south asia. This is also known as the Himalayan black salt. The smell is mainly due to its sulfur content. The black salt of Himalayan mainly comprises sodium chloride and sodium sulfate, sodium bisulfate, sodium bisulphite, sodium sulfide and ferric sulfide which are trace impurities. These sulfur compounds and the black salt of himalayan produce hydrogen sulfide gas when water is added to dissolve or expose the black salt of himalayan to moisture.

Non-aromatic cyclic ketones that can potentially be used as microbiocides for extended shelf life foods include: cyclobutanone, cyclopentanone, 2-methylcyclopentanone, 3-methylcyclopentanone, 2-dimethylcyclopentanone, 2, 4-dimethylcyclopentanone, 2-chlorocyclopentanone, cyclohexanone, 2-methylcyclohexanone, 2-tert-butylcyclohexanone, 3-methylcyclohexanone, 4-ethylcyclohexanone, 4-tert-butylcyclohexanone 2, 2-dimethylcyclohexanone, 2, 6-dimethylcyclohexanone, menthone, 2, 6-trimethylcyclohexanone, 3, 5-tetramethylcyclohexanone, 2-chlorocyclohexanone, 2-hydroxycyclohexanone dimer, 2-methoxycyclohexanone, 8-mercaptomenthone, 2-nitrocyclohexanone, cycloheptanone, cyclooctanone cyclononene, cyclodecanone, cycloundecanone, cyclododecanone, cyclotridecanone, cyclopentadecanone, biotone, nopanone, 2-hydroxy-3-pinone, norcamphor, fenchyl ketone, camphor, 3-chloro-2-norbornanone, 3-bromocamphor, 3, 9-dibromocamphor, 9, 10-dibromocamphor, 3,9, 10-tribromocamphor, thiocamphetamol, bicyclo (3, 2, 1) octane-2-one, bicyclo (3, 1) nonane-9-one, 1-decalinone, trans-1-decalinone, 2-decalinone, tricyclic (5,2,1.0 (2, 6) decane-8-one, 2-adamantanone, chrysanthenol, 1-acetyl-2-methyl-1-cyclopentene, 1-acetyl-1-cyclohexene, 4-acetyl-1-methylcyclohexene, alpha-ionone, beta-ionone, 2-acetyl-5-norbornene, 2-methyl-2-cyclopenten-1-one, 3-methyl-2-cyclopenten-1-one, 2-pentyl-2-cyclopenten-1-one, 4-dimethyl-2-cyclopenten-1-one, 2,3,4, 5-tetramethyl-2-cyclopentanone, cis-jasmone, 3-methyl-1, 2-cyclopentanedione, 3-ethyl-2-hydroxy-2-cyclopenten-1-one, 6, 7-dihydro-1, 3-dioxin-5 (4H) -one, 2-cyclohexen-1-one, 3-methyl-2-cyclohexen-1-one, 4-dimethyl-2-cyclohexen-1-one, 3,5, -dimethyl-2-cyclohexen-1-one, 2, 4-trimethyl-2-cyclohexen-1-one, isophorone, pulegone, dihydrocarvone, carvone, 2,4, 6-tetrabromo-2, 5-cyclohexadienone, 4-methyl-4-trichloromethyl-2, 5-cyclohexadien-1-one, 5- (1-hydroxy-1-methylethyl) -2-methyl-2-cyclohexen-1-one, 3-ethoxy-2-cyclohexen-1-one, 3-ethoxy-2-methyl-2-cyclohexen-1-one, 4-dimethoxy-2, 5-cyclohexadien-1-one, 3-amino-5, 5-dimethyl-2-cyclohexen-1-one, 3- (dimethylamino) -5, 5-dimethyl-2-cyclohexen-1-one, 3- (2-hydroxyethylamino) -5, 5-dimethyl-2-cyclohexen-1-one, 2-cyclohepten-1-one, cycloheptatriene phenol ketone, 8-cyclohexaen-1-one, verbena-2-norbornone, 4a,5,6,7, 8-hexahydro-4 a-methyl-2 (3H) -naphthalenone, bicyclo (10, 3, 0) pentadec-12 (1) -en-13-one, 1-methoxymethyl-5-norbornen-2-one, 7-methoxy-syn-5-methyl-2-one, 2-acetyl-2-one, 3-acetyl-cyclopentanone, 2-methyl-2-one, 3-acetyl-2-cyclopentanecrotone, 3-acetyl-2-1-one, 3-methyl-cyclopentanecrotone, 3-n-2-one, 3-methyl-2-norbornone, 3-methyl-2-5-methyl-2 (3H) -naphthalenone, 1, 4-cyclohexanedione, 1, 3-cyclohexanedione, 2-methyl-1, 3-cyclohexanedione, 5-isopropyl-1, 3-cyclohexanedione hydrate, 4-dimethyl-1, 3-cyclohexanedione, 5-dimethyl-1, 3-cyclohexanedione, 2-chloro-5, 5-dimethyl-1, 3-cyclohexanedione, camphorquinone, 3- (trifluoroacetyl) camphor 3-heptafluorobutyryl-camphor, cis-bicyclo (3, O) octane-3, 7-dione, cis-1, 5-dimethylbicyclo (3, 0) octane-3, 7-dione, (3 AS,7 AS) -hexahydro-3A-hydroxy-7A-methyl-1, 5-indenedione, bicyclo (3, 1) nonane-3, 7-dione, trans-1, 5-decahydronaphthalenedione, pentacyclic (5,4,0,0 (2, 6), 0 (3, 10), 0 (5, 9)) -undecane-8, 11-dione, 3, 4-dihydroxy-3-cyclobutene-1, 2-dione dilithium salt, 3, 4-dimethoxy-3-cyclobutene-1, 2-dione, 3, 4-diisopropyloxy-3-cyclobutene-1, 2-dione, 3, 4-dibutoxy-3-cyclobutene-1, 2-dione, 4-cyclopentene-1, 3-dione, 4-hydroxy-5-methyl-4-cyclopentene-1, 3-dione monohydrate, 2-allyl-2-methyl-1, 3-cyclopentanedione, 2, 6-trimethyl-2-cyclohexene-1, 4-dione, 3, 5-di-tert-butyl-1, 2-benzoquinone, tetrachloro-1, 2-benzoquinone, tetrabromo-1, 2-benzoquinone, 1, 4-benzoquinone, methyl-1, 4-benzoquinone, 2, 6-dimethylbenzoquinone, thymoquinone, 2, 6-di-tert-butyl-1, 4-benzoquinone, duroquinone, 2-chloro-1, 4-benzoquinone, tetrabromo-1, 4-benzoquinone 2, 5-dibromo-6-isopropyl-3-methyl-1, 4-benzoquinone, tetrafluoro-1, 4-benzoquinone, tetrachloro-1, 4-benzoquinone, tetrabromo-1, 4-benzoquinone, 2, 5-dihydroxy-1, 4-benzoquinone, chloranic acid, 2, 6-dichloro-quinone-4-chloroimide, tetrahydroxy-1, 4-quinone hydrate, 2-hydroxymethyl-6-methoxy-1, 4-benzoquinone, 2, 3-dimethoxy-5-methyl-1, 4-benzoquinone, pyroligneous quinone, 9-methyl-delta/5 (10) -octahydronaphthalene-1, 6-dione, 1, 4A, 8A-tetrahydro-endo-1, 4-methanonaphthalene-5, 8-dione, 2-acetyl-1, 3-cyclohexanedione, rhodizonic acid dihydrate, rhodizonic acid disodium salt, hexaketocyclohexane octahydrate, 2, 3-dichloro-1, 4,5, 8-naphthacene, 1-diethylamino-3-butanone, 4-acetoxy-2-azetidinone, 1-methyl-4-piperidone, 1-ethyl-3-piperidone hydrochloride, 1-ethyl-4-piperidone, 1-propyl-4-piperidone, 3-quinine hydrochloride, 2, 6-tetramethyl-4-piperidone monohydrate, 2, 6-tetramethyl-4-piperidone hydrochloride, 4- ((1-methyl-4 (1H) -pyridinyl-subunit) ethylene) -2, 5-cyclohexadien-1-one hydrate 3-hydroxy-1, 2-dimethyl-4 (1H) -pyridone, 3, 5-diacetyl-1, 4-dihydro-2, 6-dimethylpyridine, 5-dibromobarbituric acid, 4-oxo-TEMP radical, 2-methyltetrahydrofuran-3-one, dihydro-2, 5-tetramethyl-3 (2H) -furanone, tetrahydro-4H-pyran-4-one, 1, 4-cyclohexanedione monovinyl ketal, 1, 4-cyclohexanedione mono-2, 2-dimethyl-trimethylene ketal, 4H-pyran-4-one, 2, 6-dimethyl-gamma-pyranone, 3-hydroxy-2-methyl-4-pyrone, topaz, kojic acid, exo-6-hydroxytopaz, tetrahydrothiophen-3-one, tetrahydrothiopyran-4-one, beta-dimethyl-gamma- (hydroxymethyl) -gamma-butyrolactone and 1, 6-dioxaspiro (4, 4) nonane-2, 7-dione.

Non-aromatic nitriles such as isothiocyanates that can potentially be used as microbiocides to extend the shelf life of food products include: methyl isothiocyanate, ethyl isothiocyanate, propyl isothiocyanate, butyl thiocyanate, t-octyl thiocyanate, allyl isothiocyanate, cyclohexyl isothiocyanate, 1-adamantyl isothiocyanate, ethoxycarbonyl isothiocyanate, and 2,3,4, 6-tetra-ortho-acetyl-beta-D-glucopyranosyl isothiocyanate.

Boric acid (R-B (OH)) ₂ ) Derived from boric acid B (OH) ₃ Wherein one of the three hydroxyl groups of the Boronic acid is substituted with an alkyl or aryl group (see, e.g., bononic Acids, dennis g. Hall, ed. (2005), wiley. Isbn 978-3-527-30991-7). Boric acid generally has a high melting point. Most boric acid exists as a white crystalline solid that can be handled in air without special attention. Boric acid is chemically stable at ambient temperature, and most boric acids exhibit storage stability over long periods of time. The boronic acid functional group is believed to have very low inherent toxicity. Most boric acids are not particularly toxic compared to other organic compounds.

Boric acid acts as a lewis acid. It is uniquely characterized by the ability of boric acid to form reversible covalent complexes (molecules with ortho 1,2 or sometimes 1,3 substituted lewis base donors such as alcohols, amines and carboxylic esters) with substances such as sugars, amino acids, hydroxamic acids and the like. Boric acid has the ability to bond with compounds having 1, 2-diols and 1, 3-diols or polyols, including sugars (such as sorbitol, fructose, and glucose) and peptidoglycans. A significant feature of boric acid is that they form esters reversibly with glycols in aqueous solution. Boric acid also forms chelates with metal ions as ligands. These properties can be responsible for boric acid being a good shelf life extender.

The term inhibition as used herein is defined as halting or minimizing the occurrence of behavior.

Phenylboronic acid has a pKa value of 8.9 in water and an acidity comparable to that of phenol. Phenylboronic acid is slightly more acidic than boric acid (pKa 9.2). Boric acid acts as a lewis acid. It is uniquely characterized by the ability of boric acid to form reversible covalent complexes (molecules with ortho 1,2 or sometimes 1,3 substituted lewis base donors such as alcohols, amines and carboxylic esters) with substances like sugars, amino acids, hydroxamic acids and the like. Boric acid is sometimes used in the field of molecular recognition, where boric acid is bound to a sugar for fluorescence detection or selective transport of the sugar across a membrane.

Boric acid has the ability to bond with compounds having 1, 2-diols and 1, 3-diols or polyols, including sugars and peptidoglycans such as sorbitol, fructose and glucose. Boric acid is widely used in organic chemistry for chemical building blocks and intermediates, mainly for Suzuki couplings. The Petasis reaction is a powerful multicomponent coupling reaction of boric acid, amines and carbonyl derivatives (see Reactivity and Synthetic Applications of Multicomponent Petasis Reactions, peng Wu et al Chemical review,119,11245 (2019)). Heteroaryl boronic acids are also used for Chan-Lam coupling, homologation reactions, conjugated addition, electrophilic allyl displacement, lieberskind-Strogl coupling, sonogashira coupling, and Stille coupling. A significant feature of boric acid is that they form esters reversibly with glycols in aqueous solution. The borate esters are stable in air. Suzuki-Miyaura cross-coupling reactions can be used with borates.

Particularly preferred boric acids are selected from the group consisting of: 4-bromophenylboronic acid, butylboronic acid, phenylboronic acid, 4-tert-butylphenylboronic acid, 3-chlorophenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 4- (methoxycarbonyl) -phenylboronic acid, 2-methoxyphenylboronic acid and 3-methoxyphenylboronic acid.

Many organoboron compounds are useful for extending the shelf life of food products. Some particularly suitable boric acids suitable for extending the shelf life of food products include: methyl boric acid, ethyl boric acid, propyl boric acid, isopropyl boric acid, butyl boric acid, isobutyl boric acid, amyl boric acid, hexyl boric acid, n-octyl boric acid, cyclopentyl boric acid, 1-cyclopentenyl boric acid, cyclohexyl boric acid, ferrocene boric acid, 1' -ferrocenediboric acid, 2-phenylethylboric acid, 2,4, 6-trivinylboroxine-pyridine complex, 3-aminophenyl boric acid monohydrate, 3-aminophenyl boric acid hemisulphate, 2-anthracene boric acid, 4-acetylphenyl boric acid, 3-acetylphenyl boric acid, 9-anthracene boric acid, 4-pentylphenyl boric acid, 3-acetaminophenyl boric acid, 3-amino-4-methyl phenyl boric acid, 4-acetoxyphenyl boric acid phenylboronic acid, 4-bromophenylboronic acid, 2-formylphenylboronic acid, 3, 5-bis (trifluoromethyl) phenylboronic acid, 4-benzyloxyphenylboronic acid, 4-tert-butylphenylboronic acid, 4-biphenylboronic acid, 2-biphenylboronic acid, 3-biphenylboronic acid, 4' -biphenyldiboronic acid, 4-butylphenylboronic acid, 4' -bromo-4-biphenylboronic acid, 2-bromophenylboronic acid, 3-bromophenylboronic acid, 2, 4-bis (trifluoromethyl) -phenylboronic acid, 3-benzyloxyphenylboronic acid, 2- (bromomethyl) -phenylboronic acid, 2-benzyloxy-5-fluorophenylboronic acid, 3- (tert-butyldimethylsilyloxy) -phenylboronic acid, 4- (tert-butyldimethylsilyloxy) -phenylboronic acid, 2-benzyloxy-4-fluorobenzeneboronic acid, 3- (bromomethyl) -phenylboronic acid, 2, 6-bis [ (2, 6-tetramethyl-1-piperidinyl) -methyl ] -phenylboronic acid, 3- [ (tert-butoxycarbonyl) -amino ] phenylboronic acid, 4-bromo-1-naphthalene boronic acid, 2-benzyloxyphenylboronic acid, 4-benzyloxy-2-fluorobenzeneboronic acid, 4-benzyloxy-3-fluorobenzeneboronic acid, 3-butoxyphenylboronic acid, 2-butoxyphenylboronic acid, 4- (benzyloxycarbonyl) -phenylboronic acid, 3- (tert-butoxycarbonyl) -phenylboronic acid, 4-butoxyphenylboronic acid 4- (tert-Butoxycarbonyl) -phenylboronic acid, 4-carboxyphenylboronic acid, 4-chlorophenylboronic acid, 3-chlorophenylboronic acid, 2-chlorophenylboronic acid, 3-chloro-4-fluorobenzeneboronic acid, 4-cyanophenylboronic acid, 3-carboxyphenylboronic acid, 3-cyanophenylboronic acid, 5-chloro-2-methoxyphenylboronic acid, 3-carboxy-5-nitrophenylboronic acid, 2-chloro-4-methoxyphenylboronic acid, 2-cyanophenylboronic acid, 4-cyano-3-fluorobenzeneboronic acid, 2-carboxyphenylboronic acid, 4-carboxy-3-chlorophenylboronic acid, 3-chloro-4-methylphenylphenylboronic acid, 4-carbamoylphenylboronic acid, 4-chloro-3- (trifluoromethyl) -phenylboronic acid, 4-chloro-2-methylphenylboronic acid, 2-chloro-5- (trifluoromethyl) -phenylboronic acid, 4-chloro-2- (trifluoromethyl) -phenylboronic acid, 5-chloro-2-fluorophenylboronic acid, 3-chloro-4-ethoxyphenylboronic acid, 5-chloro-2-methylphenylboronic acid, 2-chloro-5-fluorophenylboronic acid, 3-cyano-4-fluorophenylboronic acid, 4-chloro-3-fluorophenylboronic acid, 2-chloro-4-fluorophenylboronic acid, 3-chloro-5-fluorophenylboronic acid, 4- (9 h-carbazol-9-yl) -phenylboronic acid, 3-carboxy-4-fluorophenylboronic acid 3-chloro-2-fluorobenzeneboronic acid, 3- (9 h-carbazol-9-yl) -phenylboronic acid, 3-chloro-4-hydroxyphenylboronic acid, 3-carbamoylphenylboronic acid, 4-chloro-2-fluorobenzeneboronic acid, 2-chloro-4-methylphenylboronic acid, 3-chloro-4-methoxyphenylboronic acid, 4-chloro-3-methylphenylboronic acid, 2, 4-dichlorobenzeneboronic acid, 3, 5-dichlorobenzeneboronic acid, 2, 5-dichlorobenzeneboronic acid, 3, 5-difluorophenylboronic acid, 2, 6-difluorophenylboronic acid, 3, 4-dimethylbenzeneboronic acid, 2, 6-dichlorobenzeneboronic acid, 2, 4-difluorophenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 2, 3-dichlorobenzeneboronic acid, 2,4, 6-tris (3, 4-dichlorophenyl) boroxine, 2, 5-difluorophenylboronic acid, 3, 4-dimethoxyphenylboronic acid, 3, 5-dimethoxyphenylboronic acid, 2, 4-dimethylbenzeneboronic acid, 2, 3-dimethylbenzeneboronic acid, 2, 5-dimethylbenzeneboronic acid, 2, 4-dimethoxyphenylboronic acid, 2, 5-dimethoxyphenylboronic acid, 2, 3-difluorophenylboronic acid, 4- (biphenylamino) -phenylboronic acid, 2, 6-dimethylbenzeneboronic acid, 3, 4-dichlorobenzeneboronic acid, 2, 3-dimethoxyphenylboronic acid, 2, 6-dimethoxyphenylboronic acid, 9-dimethylfluorenyl-2-boronic acid, 3- (dimethylamino) phenylboronate 3- (dimethylcarbamoyl) -phenylboronic acid, 2, 4-dibutoxyphenylboronic acid, 4- (dimethylamino) -phenylboronic acid, 9, 10-biphenylanthracene-2-boronic acid, 3, 5-dibromophenylboronic acid, 4- (diethylcarbamoyl) -phenylboronic acid, 2, 6-difluoro-4-methoxyphenylboronic acid, 2, 6-difluoro-3-methoxyphenylboronic acid, 2, 3-difluoro-4-methoxyphenylboronic acid, 4-ethylphenylboronic acid, 2-ethoxyphenylboronic acid, 3-ethoxyphenylboronic acid, 4-ethoxyphenylboronic acid, 2-ethylphenylboronic acid, 3- (ethoxycarbonyl) -phenylboronic acid, 4- (ethoxycarbonyl) -phenylboronic acid, 2- (ethoxycarbonyl) -phenylboronic acid, 6-ethoxy-2-naphthalene boronic acid, 4-ethoxy-3-fluorobenzeneboronic acid, 4-ethoxy-2-methylbenzoboric acid, 3-ethoxy-5-fluorobenzeneboronic acid, 4-fluorobenzeneboronic acid, 3-fluorobenzeneboronic acid, 2-fluorobenzeneboronic acid, 3-formylphenylboronic acid, 4-fluoro-2-methylbenzeneboronic acid, 2-fluoro-4-methylbenzeneboronic acid, 4-fluoro-3-methylbenzeneboronic acid, 3-fluoro-4-methylbenzeneboronic acid, 5-fluoro-2-methoxyphenylboronic acid, 2-fluoro-4-biphenyl boronic acid, 2-fluoro-5- (trifluoromethyl) -phenylboronic acid, 2-fluoro-4- (trifluoromethyl) -phenylboronic acid, 4-fluoro-3- (trifluoromethyl) -phenylboronic acid, 5-formyl-2-methoxyphenylboronic acid, 3-fluoro-4-methoxyphenylboronic acid, 2-fluoro-3-methoxyphenylboronic acid, 2-fluoro-6-methoxyphenylboronic acid, 3-fluoro-4' -methylbenzeneboronic acid, 3-fluoro-propyl-4- (trifluoromethyl) -phenylboronic acid, 2-fluoro-4- (trifluoromethyl) -phenylboronic acid, 3-fluoro-methoxy phenylboronic acid, 3-fluoro-3-methoxyphenylboronic acid, 5-fluoro-2-methylbenzoboric acid, 5-fluoro-2-hydroxybenzeneboronic acid, 2-fluoro-3- (trifluoromethyl) phenylboronic acid, 3-fluoro-4-formylphenylboronic acid, 4-fluoro-2- (trifluoromethyl) phenylboronic acid, 4-fluoro-3-formylphenylboronic acid, 2-fluoro-4- (methoxycarbonyl) -phenylboronic acid, 2-hydroxybenzeneboronic acid, 3-hydroxybenzeneboronic acid, 4- (hydroxymethyl) phenylboronic acid, 4-hydroxybenzeneboronic acid, 3- (hydroxymethyl) phenylboronic acid, 2- (hydroxymethyl) phenylboronic acid, 4-hexylphenylboronic acid, 4-hydroxy-2-methylbenzoboric acid, 3- (hydroxymethyl) -4-methoxyphenylboronic acid, 4-isopropylphenylboronic acid, 4-iodophenylboronic acid, 3-isopropylphenylboronic acid, 4- (isopropylthio) phenylboronic acid, 4-methylbenzylphenylboronic acid, 4-methyl-3-nitrobenzeneboronic acid, 4-methoxyphenylboronic acid, 2-methylbenzylboronic acid, 3- (methoxyphenylboronic acid, 3-benzylboronic acid, 3- (methylthiophenylboronic acid, 2-thiophenylboronic acid, 3- (methylthiophenylboronic acid) 2-methylthioboronic acid, 3- (methylthiophenylboronic acid), 3- (methoxycarbonyl) phenylboronic acid, 4- (methylsulfonyl) phenylboronic acid, 4-methoxy-2, 6-dimethylbenzeneboronic acid, 4-methoxy-2-methylbenzoboric acid, 6-methoxy-2-naphthaleneboronic acid, 2-methoxy-5-methylbenzoboric acid, 3-mercaptophenylboronic acid, 4-methyl-1-naphthaleneboronic acid, 3-methacrylamidophenylboronic acid, 4- (methoxymethyl) phenylboronic acid, 2- (methylsulfonyl) phenylboronic acid, 4-methoxy-3, 5-dimethylbenzeneboronic acid, 3-nitrobenzeneboronic acid 1-naphthaleneboric acid, 2-naphthaleneboric acid, 4- (1-naphthyl) phenylboric acid, 2-nitrobenzeneboric acid, 4-nitrobenzeneboric acid, 10- (2-naphthyl) anthracene-9-boric acid, 4- (2-naphthyl) phenylboric acid, 3- (2-naphthyl) phenylboric acid, 9-phenanthreneboric acid, 1, 4-phenylenedioboric acid, 1-pyrenylboric acid, pentafluorophenylboric acid, 4-propoxyphenylboric acid, 10-phenyl-9-anthracene boric acid, 2- (pivaloylamide) phenylboric acid, 4- [ (1-pyrrolidinyl) carbonyl ] -phenylboric acid, 4- (1-phenyl-1 h-benzimidazol-2-yl) phenylboric acid, 4- (trans-4-propylcyclohexyl) -phenylboronic acid, 4-phenylnaphthalene-1-boronic acid, 4- (1-pyrenyl) phenylboronic acid, 4- (trans-4-pentylcyclohexyl) -phenylboronic acid, 4 '-pentyloxybiphenyl-4-boronic acid, 4- (3-pyridinyl) phenylboronate, 9' -spirocyclic bis [9 h-fluorene ] -2-boronic acid, 4- (trifluoromethoxy) phenylboronic acid, 4- (trifluoromethyl) phenylboronic acid, 3- (trifluoromethyl) phenylboronic acid, 2- (trifluoromethyl) -phenylboronic acid, 2,4, 6-tris (4-fluorophenyl) boroxine, 2,4, 6-tris (m-terphenyl-5 '-yl) boroxine 2,4, 6-tris (3, 4, 5-trifluorophenyl) -boroxine, 2,4, 6-trimethylphenylboronic acid, 3- (trifluoromethoxy) phenylboronic acid, 2-p-terphenylboronic acid, 2- (trifluoromethoxy) phenylboronic acid, 2,4, 6-tris (3, 4-difluorophenyl) -boroxine, 2,3, 4-trifluorophenylboronic acid, 2,4, 6-triphenylboroxine, 2,4, 6-triisopropylphenylboronic acid, 3- (trimethylsilyl) phenylboronic acid, 4- (trimethylsilyl) phenylboronic acid, 5' -m-terphenylboronic acid, 2,4, 6-trifluorophenylboronic acid, 3,4, 5-trimethoxyphenylboronic acid, 2,3, 5-trifluorophenylboronic acid, 2- [ (2, 6-tetramethyl-1-piperidinyl) -methyl ] phenylboronic acid, 10- (1, 1':3',1 '-terphenyl-5' -yl) -anthracene-9-boronic acid, 4-vinylphenylboronic acid, 2-vinylphenylboronic acid, 5-acetyl-2-thiopheneboronic acid, 5-bromo-2-thiopheneboronic acid, benzo [ b ] thiophene-2-boronic acid, benzofuran-2-boronic acid, 2-bromopyridine-5-boronic acid, 1- (tert-butoxycarbonyl) -2-pyrroleboronic acid, 1, 4-benzodioxabicyclo-6-boronic acid, benzofuran-3-boronic acid, benzo [ b ] thiophene-3-boronic acid, 5-chloro-2-thiopheneboronic acid, 2-chloropyridine-5-boronic acid, 2-chloropyridine-3-boronic acid, 2-chloropyridine-4-boronic acid, 5-chloro-2-fluoropyridine-3-boronic acid, dithieno [3,2-b:2',3' -d ] -thiophene-2-boronic acid, 2, 6-difluoro-3-pyridineboronic acid, dibenzofuran-4-benzofurane-3-boronic acid, dibenzofuran-4-boronic acid, dibenzofuran-3-boronic acid, 2-chloropyridine-3-boronic acid, dibenzofuran-3-boronic acid, 2-chloropyridine-boronic acid, 3-boronic acid, dibenzo-4-phenylboronic acid, 2-ethoxypyridine-5-boronic acid, 9-ethylcarbazole-3-boronic acid, 2-furanboronic acid, 3-furanboronic acid, 5 '-formyl-2, 2' -bithiophene-5-boronic acid, 5-formyl-2-thiopheneboronic acid, 5-formyl-2-furanboronic acid, 2-fluoropyridine-3-boronic acid, 2-fluoropyridine-5-boronic acid, 5-fluoropyridine-3-boronic acid, 2-fluoropyridine-4-boronic acid, 2-fluoro-3-methylpyridine-5-boronic acid, 6-indoleboronic acid, 5-methyl-2-thiopheneboronic acid, 2-methoxypyridine-5-boronic acid, 3,4- (methylenedioxy) phenylboronic acid, 2-methoxypyridine-3-boronic acid, 2-methoxypyridine-5-boronate, 2-methoxypyridine-5-pyrimidine boronic acid, 2-methoxypyridine-4-boronic acid, 5-methoxypyridine-3-boronic acid, 4-boronic acid, 3-pyridines, 5-pyrimidine-boronic acid, 9-phenylcarbazole-3-boronic acid, 9-phenylboronic acid, 9-phenylpyridine-5-boronic acid, quinoline-3-boronic acid, quinoline-3-boronic acid, thieno [3,2-b ] thiophene-2-boronic acid and 2- (trifluoromethyl) pyridine-5-boronic acid.

Isothiocyanate (R-n=c=s) is a derivative of glucosinolate in cells of plants of the cruciferae or brassicaceae family (cabbage, brussels sprouts, broccoli, kale, horseradish, mustard, carrot and rutabaga). Isothiocyanate in the range of 16ng/ml to 110ng/ml inhibits fungi, yeasts and bacteria in the gas phase, and isothiocyanate in the range of 10 μg/ml to 600 μg/ml inhibits fungi, yeasts and bacteria in the liquid medium. Although the inhibitory effects of isothiocyanates on bacteria vary, in general, gram-positive bacteria are less sensitive to allyl isothiocyanate than gram-negative bacteria.

Particularly preferred isothiocyanates useful as shelf life extenders include: allyl isothiocyanate, methyl isothiocyanate, benzyl isothiocyanate, isopropyl isothiocyanate, isobutyl isothiocyanate, propyl isothiocyanate, benzoyl isothiocyanate, cyclohexyl isothiocyanate, ethyl isothiocyanate, butyl isothiocyanate, fluorescein isothiocyanate, ethoxycarbonyl isothiocyanate, phenyl isothiocyanate, 3-iodophenyl isothiocyanate, 4-chlorophenyl isothiocyanate, 2-phenethyl isothiocyanate, 3-bromophenyl isothiocyanate, fluorescein 5-isothiocyanate, 3-pyridyl isothiocyanate, 1-adamantyl isothiocyanate, 1-naphthyl isothiocyanate, 2-methoxyphenyl isothiocyanate, 4-nitrophenyl isothiocyanate, 4-methoxyphenyl isothiocyanate, fluorescein isothiocyanate dextran, 4-bromophenyl isothiocyanate, fluorescein 6-isothiocyanate, 2-chlorophenyl isothiocyanate, 4-cyanophenyl isothiocyanate, 4-fluorophenyl isothiocyanate, 2-fluorophenyl isothiocyanate, 3-fluorophenyl isothiocyanate, 2-chloroethyl isothiocyanate, 3, 4-dimethoxyphenyl isothiocyanate, 2, 4-difluorophenyl isothiocyanate, 4- (trifluoromethyl) phenyl isothiocyanate, 2- (trifluoromethyl) phenyl isothiocyanate, 3- (methyl) 2-chlorophenyl isothiocyanate, 3-chlorophenyl isothiocyanate, 3- (methyl) 3-chlorophenyl isothiocyanate, 3-propyl isothiocyanate, 3-chlorophenyl isothiocyanate 4- (trifluoromethoxy) phenyl isothiocyanate, 2, 4-dimethylphenyl isothiocyanate, 3, 4-difluorophenyl isothiocyanate, 2, 4-dimethoxyphenyl isothiocyanate, 2, 3-dichlorophenyl isothiocyanate, 2, 4-dichlorophenyl isothiocyanate, sec-butyl isothiocyanate, n-octyl isothiocyanate, 4-penten-1-yl isothiocyanate, p-toluene isothiocyanate, o-toluene isothiocyanate, 3-buten-1-yl isothiocyanate, 4-dimethylamino-1-naphthyl isothiocyanate, 4- (dimethylamino) azobenzene 4' -isothiocyanate, m-toluene isothiocyanate, 2,4, 6-trimethylphenyl isothiocyanate, 3, 5-bis (trifluoromethyl) phenyl isothiocyanate, 4-tert-butylphenyl isothiocyanate, 5-fluorophthaloyl- β -d-glucopyranosyl isothiocyanate, 2,3,4, 6-tetra-o-acetyl- β -d-glucopyranosyl isothiocyanate, 4-isothiocyano-2- (trifluoromethyl) benzonitrile, 3-isocyano-cyano-3-isopropyl-3-cyano-isopropyl-2, 3-cyano-isopropyl-3-thiocyanogen, isopropyl-3-cyano-isopropyl-1, isopropyl-thiocyanine, and 1-cyano-isopropyl-3-isopropyl-2, 3-thiocyanide.

Allyl cyanate, allyl isothiocyanate, allyl thiocyanate, benzyl isothiocyanate, butyl isothiocyanate, 1-cyano-2, 3-cyclothiopropane, cyclopentyl isothiocyanate, diallyl sulfide, cyclothiocarbonitrile, isobutyl isothiocyanate, isopropyl isothiocyanate, methyl isothiocyanate, oxazolidinethione, phenethyl isothiocyanate, phenethyl thiocyanate, phenyl isothiocyanate, and phenylpropyl thiocyanate are present in cruciferous agricultural products.

Many articles have a natural coating of wax and are not prone to wetting. Extending the shelf life of wax-coated articles requires spraying or dipping with an aqueous solution of a shelf life extender. In order to obtain a uniform coating on agricultural products, in particular those with a natural wax layer, it is necessary to add a wetting agent or surfactant to the solution. A large number of surfactants are commercially available, many of which are FDA approved surfactants for use in food products. Such wetting agents may be added to the solution of shelf life extender prior to spraying. To provide a thicker shelf life extender layer, thickeners such as water soluble polymers, e.g., starches and guar gum, may be added. As an alternative, an emulsion or dispersion of the shelf life extender may be prepared and the agricultural product coated. The shelf life extenders disclosed herein may be added to waxes and coated onto agricultural products.

Bactericides kill fungi by destroying their cell membranes, inactivating key enzymes or proteins, or by interfering with key processes such as energy production or respiration. Narrow spectrum bactericides are effective against only a few commonly closely related pathogens. These narrow spectrum bactericides typically have single site activity and are typically systemic. Broad spectrum bactericides can generally control a variety of unrelated pathogens. These broad spectrum bactericides are often associated with multi-site activity. The shelf-life extenders disclosed herein are bactericides that inhibit fungal formation and growth, and the shelf-life extenders appear to be broad spectrum, so the shelf-life extenders are useful in inhibiting fungal formation in pre-harvest foods.

While we demonstrate the concept of feasibility using small agricultural products, it is clear that the shelf life extending materials and methods disclosed herein can be used with large agricultural products such as watermelon, cantaloupe, melon, pineapple, pumpkin and many other large agricultural products. Similarly, we demonstrate these concepts using small amounts of materials, but the shelf life extending materials and methods disclosed herein can also be used with large amounts of other foods.

The materials and methods disclosed herein can be used to keep various agricultural products green for longer periods of time when fresh or as specimens after drying. Can keep the christmas tree and other decorative trees, branches and leaves green for a longer and fresh time.

Chemical and biochemical changes in foods exposed to shelf life extenders can be determined by analytical methods such as HPLC, mass spectrometry, FTIR, NMR and many other methods including biological analytical methods and instruments.

Apparatus and method for controlling the operation of a device

To control the release of the shelf life extender, it may be microencapsulated or a pouch with a suitable barrier material may be prepared.

Pouch size and barrier film

The pouch may be a small bubble, just like a small bubble in a bubble wrapping material. The size of the bubbles or pouches may be 10 cubic millimeters to 100 cubic centimeters or more when desired. The choice of wall material for the pouch will depend on the nature of the shelf life extender. The pouch may be made of a common plastic film or a laminated plastic film, such as plastic films of polyethylene, polypropylene, polyvinyl, nylon, polyester, cellophane, cellulose acetate, and many copolymers. For high permeability shelf life extenders such as allyl isothiocyanate, high barrier plastic films such as polyester plastic films are preferred, while for low permeability materials such as phenyl isothiocyanate, high permeability materials such as polyethylene are preferred. The release (permeation) rate of the liquid shelf-life extender can also be controlled by varying the thickness of the film used to make the pouch. The film thickness of the pouch may be 10 microns to 1000 microns. For solid shelf life extenders such as the precursor himalayan/black salts of hydrogen sulfide, materials such as paper, fabrics such as Tyvek, or synthetic materials may be used.

Microcapsule

The shelf life extender may be microencapsulated and activated by rupturing the microcapsules by heat or pressure.

Fumigating and steaming

Some shelf life extenders that inhibit the growth of fungi and kill bacteria and viruses can be used for fumigation of food products such as cereals, legumes, and agricultural products.

Pre-harvest application

Shelf life extenders may also be used for pre-harvest foods. For example, the shelf life extender may be sprayed onto the agricultural product or irrigated prior to harvest. The animal shelf life extender may be fed to the slaughtered animal or may be added to the tank prior to killing the fish. The less volatile liquids and solids, preferably thiocyanates, isothiocyanates, cyclic ketones, and their precursors, can be sprayed onto crops prior to harvest or used as pest control, such as pesticides, and to keep agricultural products fresh and green for longer periods of time.

Optimization

The amount of exposure (e.g., total dose) required to extend the shelf life of an agricultural product will depend on many variables, such as the nature and concentration of the shelf life extender. Optimum performance for extended shelf life can be obtained by optimizing the system.

Twice treatment

Where desired, the agricultural product may be pre-exposed or pretreated with a shelf-life extender and then a pouch containing the same or another shelf-life extender is used. The terms "pre-exposure" and "pre-treatment" are used interchangeably herein. The pre-exposure includes immersing the food product in or rinsing with a solution of the shelf-life extender. Wax coatings may be combined with the materials and methods of the present application. The agricultural product may be pretreated with a shelf-life extender and then coated with the wax, or vice versa, or a shelf-life extender may be added to the wax coating.

An edible wax coating formulation was prepared by heating a mixture of 300g distilled water, 40g candelilla wax (melting point 68 ℃ to 72 ℃) and 4g polysorbate as an emulsifier to 90 ℃ and homogenizing with a high speed stirrer for several minutes. The mixture was then cooled to room temperature by circulating cold water over five minutes and 200g of distilled cold water was added. To about 50g of the edible wax suspension, 0.2g of (i) ethyl isothiocyanate, (ii) phenyl isothiocyanate, (iii) acetylacetone, and (iv) phenylboronic acid were added and mixed. The control sample (sample without any shelf life extender) grew black fungus after ten days, while the sample containing the shelf life extender was free of fungus at 35 days. Examples of waxes that may be applied to agricultural products with shelf-life extenders include natural and synthetic polymers such as polyethylene, polyesters, and polyamides; and natural polymers and waxes, such as agar, beeswax, candelilla, carnauba, guar gum, acacia, gum arabic (karaya), microcrystalline synthetic wax, shellac, tragacanth, xanthan gum and zein. The addition of a shelf-life extender to the edible polymer coating will increase the effectiveness of the coating because the shelf-life extender will further extend the shelf-life by inhibiting or minimizing fungal growth, allowing the agricultural product to remain green/colored longer and delay ripening.

The effectiveness of shelf life extenders has been demonstrated by the following: fungi growth is reduced or suspended, green produce remains green longer, ripening of some fruits is delayed, freshness and crispness of produce is prolonged, and liquid foods such as milk and juice are preserved longer; inhibiting germination or sprouting of seeds such as grains, beans, nuts and root vegetables such as potatoes; reducing exudation/drainage, thereby reducing wilting, and the prepared/processed food remains fresh for a longer period of time.

A brief description of agricultural products embodying the present invention, including their genus/biological names, is provided herein. Apples are edible fruits that are grown from apple trees (Malus domestica) and are the most widely grown species in Malus (Malus). Bananas are elongated edible fruits, which are botanically berries of the genus Musa (Musa) in which the fruit varies in size, color and hardness. Almost all modern edible seedless (parthenocarpic) bananas are from two wild species, musa microphylla (Musa acuminata) and Musa indiana (Musa balbsiana). Basil (Ocimum basicum) is a herb for cooking of Labiatae (Lamiaceae). Blackberry is an edible fruit agricultural product that is knotted by multiple species of the genus Rubus (Rubus) of the family Rosaceae (Rosaceae), hybridization of these species in the subgenera Rubus, and hybridization between the subgenera Rubus and the subgenera hollow (Idaeobatus). Blueberries are perennial flowering plants classified in the green fruit subgenera (Cyanococcus) of the genus Vaccinium (Vaccinium), with berries that appear blue or purple. Broccoli is an edible green plant in the cabbage family (brassicaceae, brassica) that is eaten as vegetables with large heads, stems and small accompanying leaves.

Carrot (Daucus carota subsp. Sativus) is a root vegetable, usually orange in color. Carrots are wild carrots in the domestic form (Daucus carota), native to Europe and southwest Asia. Cherry tomato is a small round tomato that is considered an intermediate genetic mixture between wild black currant tomatoes and domestic garden tomatoes. Cherry tomatoes are considered to be a vegetative variant of the cultivated genus bacon tomato variety (Solanum lycopersicum var. Chickpea, or chickpea (Cicer arietinum), is an annual legume of the subfamily Faboideae (Fabaceae) of the family Papilionaceae (Fabaceae). Different types of chickpeas are called gram beans, garbanzo beans or Egyptian beans, respectively. choli beans and cowpea (Vigna unguiculata) are beans of the genus Vigna (Vigna). Coriander leaves are herbs from fresh leaves of the plant coriander (Coriandrum sativum). Coriander leaves are members of the carvedilol family (parsley), and such herbs are also known as parsley china and parsley mexico. The claimen Citrus (Citrus x clementina) is Citrus fruit obtained by hybridization between Citrus salicina salicifolia (c.×delliciosa) and Citrus sinensis (c.×sinensis). Kumquats, like small clarinet, tend to peel easily. Coriander (Coriandrum sativum) is an annual herb of the family Umbelliferae (Apiaceae) and is also known as Parsley, coriander (dhania) or coriander leaf (cilantro). Cucumber (cucumber sativus) is a creeping vine plant widely cultivated in Cucurbitaceae (cuurbitaceae), bearing cucumber-like fruits, used as vegetables. In north america, the term wild cucumber refers to plants of the genus cucumis (echinocys) and root tuber fleshy plants (Marah), although the two are not closely related.

Dill (Anethum graveolens) is an annual herb in celery of the Umbelliferae family and is the only species of dill genus (Anethum). Dill is widely planted in the European Asia land and leaves and seeds thereof are used as spices for vanilla or seasoned foods. Eggplant (english lines also known as aubergine or brinjal) is a plant species in Solanaceae (Solanaceae) plants. The honeysuckle (Solanum melongena) is planted around the world due to its edible fruits. Rutin (Trigonella foenum-graecum) is an annual plant of the family Papilionaceae, whose leaves consist of three small, inverted oval to elliptical leaflets. Grape is a fruit of a deciduous woody vine belonging to the genus Vitis (Vitis), a flowering plant, which is a berry in botanicity. Guar or cluster beans (also known as gavar or guava beans) are a annual legume and are a source of guar gum under the phytochemical name Cyamopsis tetragonoloba. Lemon (Citrus limon) is a small evergreen tree in flowering plants of the family rutaceae, native to south asia, mainly in the northeast part of india. Lima beans (Phaseolus lunatus), commonly referred to as lima beans, butter beans, snow beans, double beans (double beans) or motor gas beans, are beans that are planted by their edible seeds or bean-shaped seeds. Lime is a citrus fruit, generally round in shape, green in color, containing acidic juice vesicles. Litchi (lyche or Litchee) is the only member in the genus Litchi (litchei) in the genus sapindus plant of the family Sapindaceae (sapindacenae).

Cowpea (math or mole bean; vigna aconitifolia) is a legume that typically grows in the indian region. Peppermint (Labiatae, lamiaceae or Labiatae), commonly known as peppermint, nettle or sage, belongs to the family of flowering plants. Many plants are aromatic in all parts and include widely used culinary herbs such as basil, menthol, rosemary, sage, savory, marjoram, oregano, achyranthes, thyme, lavender and perilla. Mushrooms or edible fungi are the fleshy edible fruiting bodies of several large fungi. The standard name "mushroom" is cultivated agaricus bisporus (Agaricus bisporus); therefore, the term "mushroom" is most commonly used for these fungi (basidiomycetota, agaricomycetes) having stems (stipes), caps (umbrella caps) and folds (folds on the inner side of caps) on the underside of caps. Mung beans (Vigna radiata) are beans cultivated mainly in east asia. Orange is a fruit of various Citrus species of the Rutaceae family, mainly referred to as Citrus×sinensis, also known as Citrus sinensis, and thus distinguished from Citrus×aurantium, which is called Citrus aurantium.

Hyacinth beans (papadi beans or flat beans, also known as helda beans, romano beans, and in some of the india's bang as "semfhali") are varieties of purse-string beans (Phaseolus coccineus), also known as red kidney beans, characterized by broad and flat-shaped pods that are edible. Parsley or garden parsley (Petroselinum crispum) is a flowering plant of the Umbelliferae family, native to the middle and eastern parts of the Mediterranean sea, and is a widely cultivated herb and vegetable. The cucurbita pepo (Trichosanthes dioica), also known as cucurbita pepo, is a vine plant of the cucurbitaceae family, and is similar to cucumbers and pumpkins. Cucurbita pepo is a vines (creeping plants) of hermaphrodite (male and female plants) having heart-shaped leaves (heart-shaped) and usually grown on a trellis. Peanuts, also known as groundnuts, are classified taxonomically as Arachis hypogaea, are leguminous crops grown primarily from their edible seeds. Categorizing peanuts as both beans and oil crops, the categorization as oil crops being due to their high oil content; pearl onions (Allium ampeloprasum var. Setosum or A. Ampeloprasum "pearl onion group"), also known as button onions, small onions, or silver skin onions, are close relatives of leek onions (A. Ampeloprasum var. Porrum). Capsicum or red Capsicum (also known as tile, chili) is a fruit of a plant of the genus Capsicum (Capsicum) which is a member of the Solanaceae (Solanaceae). Plums are fruits of the subgenera prunes (Prunus). Potatoes are root vegetables native to america and are starch-containing tubers of the plant potato (Solanum tuberosum), wherein the plant itself is a perennial plant of the Solanaceae (Solanaceae).

Radish (Raphanus raphanistrum sativus) is an edible root vegetable of the cruciferae family. Raspberry is an edible fruit of a variety of plant species of the genus raspberry of the family rosaceae, most of which belong to the subgenera hollow raspberry, where the name applies to these plants themselves. The netherlands are edible pod peas having flat pods and Bao Jia walls, both of which are normally consumed intact together when immature. Strawberry, garden strawberry (or simply strawberry; fragaria x ananasa) is a widely cultivated hybrid species in the genus Fragaria (Fragaria), collectively known as strawberry, cultivated worldwide for its fruits. Kidney beans, green beans are immature young fruits of various cultivars of common kidney beans (Phaseolus vulgaris), in which immature or young pods of safflower beans (Phaseolus coccineus), asparagus beans (Vigna unguiculata subsp. Sesquidalis) and magpie beans (Lablab purpers) are used in a similar manner. Red melon (chinese hedera, also known as scarlet gourds, tindora and kowai fruidum) is a tropical vine plant that grows mainly in tropical climates and is common in various states in south india, and forms part of the local cuisine. Kidney beans (Rajama) are red kidney beans. Carob (river) or cajan (Cajanus cajan) is an asian-grown legume. Indian black beans and black beans (Vigna ungo) are kidney beans planted in south asia. Hacroton (vacal) or lima bean (Phaseolus lunatus) are beans planted with their edible seeds. Cold beans (Vatana) or peas are (Pisum sativum) beans and are of many varieties.

The shelf life extender can be used to extend the shelf life of meats such as chicken, mutton, pork, beef, camel, horse, emu, alligator, crocodile, tortoise, ostrich, duck, deer, zebra, buffalo and rabbit.

The storage extender may be used to extend the shelf life of the fish, such as, for example, balsa, flatfish, pollack, kohlrabi, huperzia, rainbow trout, hard shell clam, blue crab, bitch crab, wrench crab, cuttlefish, eastern oyster, pacific oyster, anchovy, herring, snake tooth single line, mohs (moi), orange cod, atlantic weever, victoria lake weever, yellow weever, european oyster, sea urchin, atlantic mackerel, sardine, black sea weever, european sea weever, hybrid striped weever, bream, cod, head of stone, black line cod, long tail cod, alaska cod, rock, pink salmon, sea bream, tilapia, turbot, glass shuttle, salmon, wolf, hard shell salmon, hard shell clams, sea fan, northern yellow crab, snow crab, crayfish, sea scallop, chinese white scallop, cap, sea bass, silver sea purse, sea bass the composition comprises Carnis Pseudosciaenae, di's crab, mytilus edulis, mytilus coruscus, pink shrimp, mylabris, oncorhynchus salmon, autumn salmon, american herring, north salmon, cyprinus Carpio, catfish, holotrichia diomphalia, epinephelus rupestris, halibut, ankan, pomfortus, parafurus, sturgeon, fascius, orchikungunyi, carnis Pseudosciaenae, carnis Mackerel, carnis Haliotidis, carnis Pseudosciaenae, eriocheir sinensis, american lobster, thorowax lobster, octopus, carnis Pseudosciaenae, carnis, and Carnis black tiger shrimp, freshwater shrimp, bay shrimp, pacific white shrimp, squid, australian pneumofish, single fin cod, dog shark, cape ferret, dolphin, longhead fish, gray mackerel shark, swordfish, longfin tuna, yellow fin tuna, ivory mussel, eastern flat shrimp, sea scallop, rock shrimp, mullet, chilly sea bass, cobia, yellow croaker, eel, blue gun, cuttlefish, red salmon, and blue fin tuna.

Throughout the specification, the term "treatment" refers to a food product that has been previously treated or is currently being treated.

Although the present invention has been described in terms of its preferred embodiments, it should be understood that variations, modifications and adaptations that will be apparent to those skilled in the art may be made without departing from the scope of the invention. The following examples illustrate the practice of the claimed invention, but should not be construed as limiting the scope or spirit of the invention.

Examples

Example 1:a container for testing.

Food products exposed to preservatives or in sachets are typically placed in polystyrene or acrylic containers, depending on the size and quantity of the food product. Glass jars and glass bottles are also used. These containers are closed with a latch or have a lid. These containers were purchased mainly from Amazon or webstand. When required, plastic containers with holes or without caps are used.

Example 2:and (3) a preservative.

The following shelf life extenders are more widely used than other shelf life extenders: allyl isothiocyanate: CAS number 57-06-7, cyclohexanone: CAS number 108-94-1, 2-cyclohexen-1-one: CAS number 930-68-7, 1-methyl-1-cyclopentene: CAS number 693-89-0, acetylacetone (pentane-2, 4-dione): CAS number 123-54-6, 3-chlorobenzoic acid: CAS number 63503-60-6, phenylboronic acid: CAS#98-80-6, butylboronic acid: CAS#4426-47-5. These chemicals were purchased mainly from Sigma Aldrich of TCI America and st.

Example 3:small bag

To control exposure to food products and to continuously supply preservative to food products, sachets containing one or more drops of preservative are used. The pouch is made by placing a suitable amount of preservative in a plastic bag containing a sheet of paper and heat sealing the bag. The pouch material used for the pouch is Tyvek for solid preservative ^R Polyethylene, polyester and high barrier multilayer films for liquid preservatives. The bags were sealed with a heat sealer. The pouch is typically applied to one side of the container containing the food product.

Example 4:pre-exposure to preservative vapor.

A paper towel was adhered to the inside of a 100 micron thick polyethylene or polyester Ziploc bag. The dimensions of the bag are from 20cm by 30cm to 60cm by 90cm, depending on the sample, with sandwich bags to gallon bags being exemplified. The towel is moistened with 0.1ml to 0.5ml of preservative or a mixture of preservatives. A tray of aluminum, stainless steel or glass containing food is placed inside a plastic (polyethylene, polyester and multi-layer laminate) bag and is almost closed by locking the Ziploc. The bag was blown with a blower from the unsealed end until it was full, and then quickly and tightly closed by locking the remaining Ziploc. When the preservative is a sublimable solid, it is placed in a petri dish, then placed inside a bag in a tray, and then blown. Depending on the food product, the exposure time is from five minutes to one day. For example, for leafy vegetables, the time is typically a few minutes, for agricultural products with thick skin, the time is typically a few hours, and for these agricultural products with natural wax coating on the skin and large in size, the time is typically 10 to 20 hours. The above assembly periodically vibrates. After a predetermined time, the tray containing the produce is removed from the bag, allowed to degas in air for 10 minutes to 30 minutes, and then placed in a suitably sized container. Capped glass and stainless steel containers are also often used.

Example 5:the food is soaked in a preservative solution.

A solution of one or more preservatives is prepared in a large (e.g., 2 liters to 10 liters) glass beaker or jar. The large bag containing the food is prepared by placing the food in a plastic mesh bag. The big bag is placed in a solution of preservative. A smaller glass beaker with a suitable amount of water was placed on the kit to keep the large bag immersed in the preservative solution during processing. The solution was stirred with a plastic spatula or with a magnet on a magnetic stirrer. After treatment, the mesh big bag is removed, the agricultural product is washed with running water in a tray, filtered off and air-dried in a gas blowing oven at 30 ℃ for about 5 to 10 minutes while periodically vibrating the tray or turning the food, and the sample is then placed in a suitable container.

Example 6:and (5) spraying.

The food product is placed in a mesh tray and sprayed with an aqueous solution of preservative (1% to 10%) while vibrating the tray or turning the food product over. The solution is drained from the tray and the food product is air dried in a blow oven at 30 ℃ for about 5 minutes to 10 minutes while periodically vibrating the tray or turning the food product over and then placing the sample in an appropriate container.

When required, for agricultural products such as capsicum and eggplant with natural waxes, an edible wetting agent/surfactant (typically less than 0.5%) such as polysorbate is added to the preservative solution prior to spraying.

Example 7:adding antiseptic into food.

When the food is a liquid such as milk or freshly prepared juice, a preservative is added to the food while stirring.

Example 8:the results were tested and recorded.

The untreated (control sample) and treated food products were placed in plastic containers of appropriate dimensions and the containers tightly closed. Containers containing treated and untreated food are typically stored in the dark at room temperature (about 25 ℃). The photographs were taken after closing the container and then periodically taken as needed. Typically, the food container is discarded when fungi are present in the food container or when bad odors are emitted from the food. The treated food was neither consumed nor analyzed by any analytical instrument or method. Sometimes, the compactness of the agricultural product is tested by crushing or cutting.

Example 9:criteria for detecting food.

The following main criteria were used to determine spoilage of food: fungal growth, color change, unpleasant odors, wilting, firmness or shrinkage, state change (liquid to solid or vice versa), and germination or sprouting.

Example 10:food source.

Almost all agricultural products, fruits and vegetables, and other food products are purchased from local suppliers.

Examples 11 to 174:

the results are shown in tables 1 to 6.

Fig. 1 shows that 2-methylcyclohexanone was used to retard fungal growth on blueberries using the pouch process, corresponding to example 117. Untreated control sample (a) on day 5, and sample (b) on day 67 treated with 2-methylcyclohexanone by the pouch method at room temperature. In the untreated control samples, fungi began to appear on day 2, whereas in the treated samples, there was no fungus even on day 67.

Figure 2 shows that the growth of fungi on homemade farmhouse cheese was retarded by pretreatment with allyl isothiocyanate vapor, corresponding to example 32. Untreated control sample (a) on day 10, and sample (b) pretreated with allyl isothiocyanate vapor on day 35 at room temperature. In the untreated control samples, fungi began to appear at day 5, whereas in the treated samples, there was no fungus even at day 35.

Fig. 3 shows that the maturation of green tomatoes is retarded with cyclohexanone, corresponding to example 106. Untreated control sample (a) on day 10, and sample (b) treated with cyclohexanone pouch on day 13 at room temperature. Untreated control samples began to change from green to red on about day 7 and red on day 10, while samples treated with cyclohexanone pouches changed to yellow on day 14 and red on day 18.

Fig. 4 shows that the ripening of avocado is retarded by prior exposure to acetylacetone vapor, corresponding to example 127. Cut control sample (a) on day 7, and cut sample (b) pre-exposed to acetylacetone vapor on day 9 at room temperature. Untreated control samples were ripe and soft to pasty on day 7, while samples previously exposed to acetylacetone vapor were fresh, firm, and green even on day 9.

Fig. 5 shows that potato germination was retarded by the pouch method with acetylacetone at 100% relative humidity, corresponding to example 129. Untreated small yellow potato control sample (a) on day 20, and sample (b) treated with the acetylacetonate pouch method on day 48 at room temperature. The small yellow potatoes began to germinate at about day 6, whereas potatoes treated with acetylacetone did not germinate even at day 48.

FIG. 6 shows that the germination of non-shelled rice was delayed by pre-soaking in water for 16 hours and then treating with allyl isothiocyanate by the pouch method, corresponding to example 71. Untreated, non-shelled rice control samples (a) at room temperature on day 8, and samples (b) treated with allyl isothiocyanate sachets after day 41. Untreated control samples began to sprout on day 3, whereas non-shelled rice treated with allyl isothiocyanate sachets did not sprout even on day 41.

Fig. 7 shows that the milk set of pasteurized milk was delayed with allyl isothiocyanate, corresponding to example 19. To 200g of pasteurized milk was added 2 drops (-0.05 g) of allyl isothiocyanate and stirred/mixed thoroughly. Untreated control sample (a) on day 4, and sample (b) treated with allyl isothiocyanate on day 21 at room temperature. Untreated control samples started to set at day 2 and became solid and started to emit an unpleasant odor at day 4, while samples treated with allyl isothiocyanate remained fluid and pourable even at day 21, with no solids and no unpleasant odor emitted.

Figure 8 shows that the growth of fungi in cold pressed fresh red tomato juice is retarded, corresponding to example 61. To about 100g of cold pressed fresh red tomato juice was added 1 drop (-0.02 g) of allyl isothiocyanate and stirred/mixed thoroughly. Untreated control samples (a) and top view thereof (a 1) on day 7, and samples (b) treated with allyl isothiocyanate, top view thereof (b 1) on day 7, at room temperature. Control samples (a) and (a 1) began to appear white and green fungi on day 3, while samples (b) and (b 1) treated with allyl isothiocyanate had no fungi or odor on day 20.

Table 1 provides the effect of isothiocyanate shelf life extenders. The following abbreviations are used in table 1: a is Indian cogongrass cheese; b is fresh cold-pressed red cabbage juice; c is fresh cold-pressed blackberry juice; d is Hedera helix; e is fresh cold-pressed red apple juice; f is fresh cold-pressed beet juice; g is fresh cold-pressed blueberry juice; h is fresh cold-pressed carrot juice; i is homemade farmhouse cheese; j is fresh cold-pressed grape juice; k is fresh cold-pressed melon juice; l is Indian cucurbit; m is Indian balsam pear; n is fresh cold-pressed pomegranate juice; o is the Indian fried bread; p is fresh cold-pressed red grape juice; q is indian millet bread; r is fresh cold-pressed tomato juice; s is fresh cold-pressed orange juice; t is a mixture of red kidney beans, meng Endou whole beans (moong white), black chickpeas, black eye beans, red peas (red color), white beans (white/black skin mung beans (black matrix), val beans (val white) and white beans (top white); u is Indian rutin; AI is allyl isothiocyanate; EI is ethyl isothiocyanate; PI is phenyl isothiocyanate; P-E is a pre-exposure treatment; and PR is the preservative used. Table 1S provides further comments on each sample in table 1. In the table, temporary example # is a reference to a color photograph of a corresponding example in U.S. provisional application No.63/231,890 and U.S. provisional application No.63/140,160 filed on 1 month 21 of 2021.

Table 2 provides the effect of the cyclic ketone shelf life extender. The following abbreviations are used in table 2: CH: cycloheptanone; CY: cyclohexanone; 2CY: 2-cyclohexen-1-one; CP: cyclopentanone; MCP: 1-methylcyclopentene; 2MC: 2-methylcyclohexanone; P-E: a pre-exposure treatment method. Table 2S provides further comments on each sample in table 2.

Table 3 provides the effect of the chelator (ligand) shelf life extender. The following abbreviations are used in table 3: AA: acetyl acetone; ED: ethylenediamine; P-E: a pre-exposure treatment method. Table 3S provides further comments on each sample in table 3.

Table 4 provides the effect of the boric acid shelf life extender. The following abbreviations are used in table 4: 4TBPBA: 4-tert-butylphenylboronic acid; 4BPBA: 4-bromophenyl boronic acid; 3ClPBA: 3-chlorobenzoic acid; 3MPBA: 3-methoxyphenylboronic acid; PBA: phenylboronic acid; P-E: pre-exposure. Further comments on each sample in table 4 are provided in table 4S.

Table 5 provides the effects of other and natural shelf life extenders. The following abbreviations are used in table 5: AC: ammonium carbamate; ACB: ammonium carbamate salts; ACBO: ammonium carbonate; BE: benzyl ether; 2BE: 2-butoxyethanol; CC: choline chloride; DC: dimethyl carbonate; DM: dimethyl maleate; 2EE: 2-ethoxyethanol; HS: hydrogen sulfide; MA: mandelic acid; m: (-) -menthone; P-E: pre-exposure. Further comments on each sample in table 5 are provided in table 5S.

Table 6 provides the effect of the mixture of shelf life extenders. The following abbreviations are used in table 6: AI: allyl isothiocyanate; CY: cyclohexanone; P-E: pre-exposure. Further comments on each sample in table 6 are provided in table 6S.

TABLE 1

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Table 1S:

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table 2:

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TABLE 3 Table 3

Table 3S:

table 4:

table 4S:

table 5:

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table 5S:

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table 6S:

the invention has been described with reference to the preferred embodiments, but is not limited thereto. Those skilled in the art will realize other embodiments described and set forth in the claims appended hereto.

Claims (126)

1. A food product having an extended shelf life, wherein the food product is provided by treating the food product with at least one shelf life extender selected from the group consisting of isothiocyanates, non-aromatic cyclic ketones, boric acid and ligands, or wherein the food product has been treated with at least one shelf life extender selected from the group consisting of isothiocyanates, non-aromatic cyclic ketones, boric acid and ligands.

2. The food product with extended shelf life of claim 1, which is treated with the shelf life extender in the range of 1ng/ml to 5000ng/ml in the gas phase or in the liquid medium with the shelf life extender in the range of 1mg/ml to 200 mg/ml.

3. The food product having an extended shelf life of claim 1, which is treated by forming a solution comprising the shelf life extender and applying the solution to the food product by a method selected from the group consisting of spraying, coating, dipping and rinsing.

4. A food product having an extended shelf life according to claim 3, wherein the solution comprises from 0.1 to 90% by weight of the shelf life extender.

5. The food product of claim 1 having an extended shelf life wherein the shelf life extender is a liquid or a sublimated or decomposed solid.

6. The food product having an extended shelf life of claim 5, wherein the liquid or the solid provides at least 1ppb of the shelf-life extender to the atmosphere surrounding the food product.

7. The food product having an extended shelf life of claim 1, wherein the treatment comprises prior exposure to vapors of the shelf life extender.

8. The food product having an extended shelf life of claim 1, wherein the treatment comprises controlled release of the shelf life extender.

9. The food product having an extended shelf life of claim 1, wherein the treatment comprises releasing the shelf life extender from the pouch.

10. The food product having an extended shelf life of claim 1, wherein the food product is in a mixed atmosphere of water vapor and vapor of the shelf life extender.

11. The food product having an extended shelf life of claim 1, wherein the shelf life extender is incorporated into an edible coating of the food product.

12. The food product having an extended shelf life of claim 1, wherein the food product is fumigated with the shelf life extender.

13. The food product with extended shelf life of claim 1, wherein the isothiocyanate is selected from the group consisting of: allyl isothiocyanate, methyl isothiocyanate, benzyl isothiocyanate, isopropyl isothiocyanate, isobutyl isothiocyanate, propyl isothiocyanate, benzoyl isothiocyanate, cyclohexyl isothiocyanate, ethyl isothiocyanate, butyl isothiocyanate, fluorescein isothiocyanate, ethoxycarbonyl isothiocyanate, phenyl isothiocyanate, 3-iodophenyl isothiocyanate, 4-chlorophenyl isothiocyanate, 2-phenethyl isothiocyanate, 3-bromophenyl isothiocyanate, fluorescein 5-isothiocyanate, 3-pyridyl isothiocyanate, 1-adamantyl isothiocyanate, 1-naphthyl isothiocyanate, 2-methoxyphenyl isothiocyanate, 4-nitrophenyl isothiocyanate, 4-methoxyphenyl isothiocyanate, fluorescein isothiocyanate dextran, 4-bromophenyl isothiocyanate, fluorescein 6-isothiocyanate, 2-chlorophenyl isothiocyanate, 4-cyanophenyl isothiocyanate, 4-fluorophenyl isothiocyanate, 2-fluorophenyl isothiocyanate, 3-fluorophenyl isothiocyanate, 2-chloroethyl isothiocyanate, 3, 4-dimethoxyphenyl isothiocyanate, 2, 4-difluorophenyl isothiocyanate, 4- (trifluoromethyl) phenyl isothiocyanate, 2- (trifluoromethyl) phenyl isothiocyanate, 3- (methyl) 2-chlorophenyl isothiocyanate, 3-chlorophenyl isothiocyanate, 3- (methyl) 3-chlorophenyl isothiocyanate, 3-propyl isothiocyanate, 3-chlorophenyl isothiocyanate 4- (trifluoromethoxy) phenyl isothiocyanate, 2, 4-dimethylphenyl isothiocyanate, 3, 4-difluorophenyl isothiocyanate, 2, 4-dimethoxyphenyl isothiocyanate, 2, 3-dichlorophenyl isothiocyanate, 2, 4-dichlorophenyl isothiocyanate, sec-butyl isothiocyanate, n-octyl isothiocyanate, 4-penten-1-yl isothiocyanate, p-toluene isothiocyanate, o-toluene isothiocyanate, 3-buten-1-yl isothiocyanate, 4-dimethylamino-1-naphthyl isothiocyanate, 4- (dimethylamino) azobenzene 4' -isothiocyanate, m-toluene isothiocyanate, 2,4, 6-trimethylphenyl isothiocyanate, 3, 5-bis (trifluoromethyl) phenyl isothiocyanate, 4-tert-butylphenyl isothiocyanate, 5-fluorophthaloyl- β -d-glucopyranosyl isothiocyanate, 2,3,4, 6-tetra-o-acetyl- β -d-glucopyranosyl isothiocyanate, 4-isothiocyano-2- (trifluoromethyl) benzonitrile, 3-isocyano-cyanophenyl isothiocyanate, 3-isocyano-propyl-isopropyl-1, 1-cyano-isopropyl-3-isocyano-phenyl isothiocyanate, and mixtures thereof.

14. The food product with extended shelf life of claim 13 having the extended shelf life of claim 13 wherein the isothiocyanate is selected from the group consisting of: allyl isothiocyanate, benzyl isothiocyanate, butyl isothiocyanate, cyclopentyl isothiocyanate, isobutyl isothiocyanate, isopropyl isothiocyanate, methyl isothiocyanate, phenethyl thiocyanate, phenyl isothiocyanate, phenylpropyl thiocyanate, ethyl isothiocyanate, propyl isothiocyanate, t-butyl thiocyanate, t-octyl thiocyanate, cyclohexyl isothiocyanate, 1-adamantyl isothiocyanate, ethoxycarbonyl isothiocyanate, 2,3,4, 6-tetra-o-acetyl-beta-D-glucopyranosyl isothiocyanate, and mixtures thereof.

15. The food product having an extended shelf life of claim 13, wherein the food product is fumigated with the shelf life extender.

16. The food product of claim 1 having an extended shelf life wherein the non-aromatic cyclic ketone is selected from the group consisting of: cyclobutanone, cyclopentanone, 2-methylcyclopentanone, 3-methylcyclopentanone, 2-dimethylcyclopentanone, 2, 4-dimethylcyclopentanone, 2-chlorocyclopentanone, cyclohexanone, 2-methylcyclohexanone, 2-tert-butylcyclohexanone, 3-methylcyclohexanone, 4-ethylcyclohexanone, 4-tert-butylcyclohexanone 2, 2-dimethylcyclohexanone, 2, 6-dimethylcyclohexanone, menthone, 2, 6-trimethylcyclohexanone, 3, 5-tetramethylcyclohexanone, 2-chlorocyclohexanone, 2-hydroxycyclohexanone dimer, 2-methoxycyclohexanone, 8-mercaptomenthone, 2-nitrocyclohexanone, cycloheptanone, cyclooctanone, cyclononene, cyclodexanone, cycloundecanone, cyclododecanone, cyclotridecanone, cyclopentadecanone, biotanone, nopanone, 2-hydroxy-3-pinone, norcamphor, fenchone, camphor, 3-chloro-2-norbornanone, 3-bromocamphor, 3, 9-dibromocamphor, 9, 10-dibromocamphor, 3,9, 10-tribromocamphor, thiocamphoterol, bicyclo (3, 2, 1) octan-2-one, bicyclo (3, 1) nonane-9-one, 1-decalone, trans-1-decalone, 2-decalone, 8-keto tricyclo (5,2,1.0 (2, 6) decane, 2-adamantanone, chrysanthenol, 1-acetyl-2-methyl-1-cyclopentene, 1-acetyl-1-cyclohexene, 4-acetyl-1-methylcyclohexene, alpha-ionone, beta-ionone, 2-acetyl 5-norbornene, 2-methyl-2-cyclopenten-1-one, 3-methyl-2-cyclopenten-1-one, 2-pentyl-2-cyclopenten-1-one, 4-dimethyl-2-cyclopenten-1-one, 2,3,4, 5-tetramethyl-2-cyclopentanone, cis-jasmone, 3-methyl-1, 2-cyclopentanedione, 3-ethyl-2-hydroxy-2-cyclopenten-1-one, 6, 7-dihydro-1, 3-dioxin-5 (4H) -one, 2-cyclohexen-1-one, 3-methyl-2-cyclohexen-1-one, 4-dimethyl-2-cyclohexen-1-one, 3,5, -dimethyl-2-cyclohexen-1-one, 2, 4-trimethyl-2-cyclohexen-1-one, isophorone, pulegone, dihydrocarvone, carvone, 2,4, 6-tetrabromo-2, 5-cyclohexadienone, 4-methyl-4-trichloromethyl-2, 5-cyclohexadien-1-one, 5- (1-hydroxy-1-methylethyl) -2-methyl-2-cyclohexen-1-one, 3-ethoxy-2-cyclohexen-1-one, 3-ethoxy-2-methyl-2-cyclohexen-1-one, 4-dimethoxy-2, 5-cyclohexadien-1-one, 3-amino-5, 5-dimethyl-2-cyclohexen-1-one, 3- (dimethylamino) -5, 5-dimethyl-2-cyclohexen-1-one, 3- (2-hydroxyethylamino) -5, 5-dimethyl-2-cyclohexen-1-one, 2-cyclohepten-1-one, cycloheptatrienone, 8-cyclohexanecene-1-one, verbenanone, 3-methylene-2-norbornanone, 4a,5,6,7, 8-hexahydro-4 a-methyl-2 (3H) -naphthalenone bicyclo (10, 3, 0) pentadeca-12 (1) -en-13-one, 1-methoxymethyl-5-norbornen-2-one, 7-syn-methoxymethyl-5-norbornen-2-one, 2-acetylcyclopentanone, 2-acetylcyclohexanone, tetramethyl-1, 3-cyclobutanedione, 3, 5-tetramethyl-1, 2-cyclopentanedione, 1, 3-cyclopentanedione, 2-methyl-1, 3-cyclopentanedione, 2-ethyl-1, 3-cyclopentanedione, 1, 3-cyclohexanedione, 1, 4-cyclohexanedione, 1, 3-cyclohexanedione, 2-methyl-1, 3-cyclohexanedione, 5-methyl-1, 3-cyclohexanedione, 5-isopropyl-1, 3-cyclohexanedione hydrate, 4-dimethyl-1, 3-cyclohexanedione, 5-dimethyl-1, 3-cyclohexanedione, 2-chloro-5, 5-dimethyl-1, 3-cyclohexanedione, camphorquinone, 3- (trifluoroacetyl) camphor, 3-heptafluorobutyryl-camphor 3-heptafluorobutyryl-camphor, cis-bicyclo (3, O) octane-3, 7-dione, cis-1, 5-dimethylbicyclo (3, 0) octane-3, 7-dione, (3 AS,7 AS) -hexahydro-3A-hydroxy-7A-methyl-1, 5-indendione, bicyclo (3, 1) nonane-3, 7-dione, trans-1, 5-decahydronaphthalenedione, pentacyclic (5,4,0,0 (2, 6), 0 (3, 10), 0 (5, 9)) -undecane-8, 11-dione, 3, 4-dihydroxy-3-cyclobutene-1, 2-dione dilithium salt, 3, 4-dimethoxy-3-cyclobutene-1, 2-dione, 3, 4-diisopropyloxy-3-cyclobutene-1, 2-dione, 3, 4-dibutoxy-3-cyclobutene-1, 2-dione, 4-cyclopentene-1, 3-dione, 4-hydroxy-5-methyl-4-cyclopentene-1, 3-dione monohydrate, 2-allyl-2-methyl-1, 3-cyclopentanedione, 2, 6-trimethyl-2-cyclohexene-1, 4-dione, 3, 5-di-tert-butyl-1, 2-benzoquinone, tetrachloro-1, 2-benzoquinone, tetrabromo-1, 2-benzoquinone, 1, 4-benzoquinone, methyl-1, 4-benzoquinone, 2, 6-dimethylbenzoquinone, thymoquinone, 2, 6-di-tert-butyl-1, 4-benzoquinone, duroquinone, 2-chloro-1, 4-benzoquinone, 2, 5-dibromo-6-isopropyl-3-methyl-1, 4-benzoquinone, tetrafluoro-1, 4-benzoquinone, tetrachloro-1, 4-benzoquinone, tetrabromo-1, 4-benzoquinone, benzoquinone 2, 5-dihydroxy-1, 4-benzoquinone, chloranic acid, 2, 6-dichloro-quinone-4-chloroimide, tetrahydroxy-1, 4-quinone hydrate, 2-hydroxymethyl-6-methoxy-1, 4-benzoquinone, 2, 3-dimethoxy-5-methyl-1, 4-benzoquinone, acetoquinone, 9-methyl-delta/5 (10) -octahydronaphthalene-1, 6-dione, 1, 4A, 8A-tetrahydro-endo-1, 4-methanonaphthalene-5, 8-dione, 2-acetyl-1, 3-cyclohexanedione, rhodizonic acid dihydrate, rhodizonic acid disodium salt, hexaketocyclohexane octahydrate, 2, 3-dichloro-1, 4,5, 8-naphthacenetetraone, 1-diethylamino-3-butanone, 4-acetoxy-2-azetidinone, 1-methyl-4-piperidone, 1-ethyl-3-piperidone hydrochloride, 1-ethyl-4-piperidone, 1-propyl-4-piperidone, 3-quininone hydrochloride, 2, 6-tetramethyl-4-piperidone monohydrate, 2, 6-tetramethyl-4-piperidone hydrochloride, 4- ((1-methyl-4 (1H) -pyridinyl-subunit) ethylene) -2, 5-cyclohexadien-1-one hydrate, 3-hydroxy-1, 2-dimethyl-4 (1H) -pyridone 3, 5-diacetyl-1, 4-dihydro-2, 6-dimethylpyridine, 5-dibromobarbituric acid, 4-oxo-TEMP radical, 2-methyltetrahydrofuran-3-one, dihydro-2, 5-tetramethyl-3 (2H) -furanone, tetrahydro-4-pyran-4-one, 1, 4-cyclohexanedione monovinyl ketal, 1, 4-cyclohexanedione mono-2, 2-dimethyl-trimethylene ketal, 4H-pyran-4-one, 2, 6-dimethyl-gamma-pyrone, 3-hydroxy-2-methyl-4-pyrone, topinone, kojic acid, exo-6-hydroxytopinone, tetrahydrothiophen-3-one, tetrahydrothiopyran-4-one, beta-dimethyl-gamma- (hydroxymethyl) -gamma-butyrolactone, 1, 6-dioxaspiro (4, 4) nonane-2, 7-dione, and mixtures thereof.

17. The food product having an extended shelf life of claim 15, wherein the food product is fumigated with the shelf life extender.

18. The food product with extended shelf life of claim 1, wherein the boric acid is selected from the group consisting of: methyl boric acid, ethyl boric acid, propyl boric acid, isopropyl boric acid, butyl boric acid, isobutyl boric acid, amyl boric acid, hexyl boric acid, n-octyl boric acid, cyclopentyl boric acid, 1-cyclopentenyl boric acid, cyclohexyl boric acid, phenyl boric acid, ferrocene boric acid, 1' -ferrocenediboric acid, 2-phenylethylboric acid, 2,4, 6-trivinylboroxine-pyridine complex, 3-aminophenylboric acid monohydrate, 3-aminophenylboric acid hemisulfate, 2-anthracene boric acid, 4-acetyl phenylboric acid, 3-acetyl phenylboric acid, 9-anthracene boric acid, 4-pentylphenyl boric acid, 3-acetamidophenylboric acid, 3-amino-4-methylphenyl boric acid 4-Acetoxyphenylboronic acid, phenylboronic acid, 4-bromophenylboronic acid, 2-formylphenylboronic acid, 3, 5-bis (trifluoromethyl) phenylboronic acid, 4-benzyloxyphenylboronic acid, 4-tert-butylphenylboronic acid, 4-biphenylboronic acid, 2-biphenylboronic acid, 3-biphenylboronic acid, 4' -biphenyldiboronic acid, 4-butylphenylboronic acid, 4' -bromo-4-biphenylboronic acid, 2-bromophenylboronic acid, 3-bromophenylboronic acid, 2, 4-bis (trifluoromethyl) -phenylboronic acid, 3-benzyloxyphenylboronic acid, 2- (bromomethyl) -phenylboronic acid, 2-benzyloxy-5-fluorophenylboronic acid, 3- (tert-butyldimethylsilyloxy) -phenylboronic acid, 4- (tert-butyldimethylsilyloxy) -phenylboronic acid, 2-benzyloxy-4-fluorobenzeneboronic acid, 3- (bromomethyl) -phenylboronic acid, 2, 6-bis [ (2, 6-tetramethyl-1-piperidinyl) -methyl ] -phenylboronic acid, 3- [ (tert-butoxycarbonyl) -amino ] phenylboronic acid, 4-bromo-1-naphthalene boronic acid, 2-benzyloxyphenylboronic acid, 4-benzyloxy-2-fluorobenzeneboronic acid, 4-benzyloxy-3-fluorobenzeneboronic acid, 3-butoxyphenylboronic acid, 2-butoxyphenylboronic acid, 4- (benzyloxycarbonyl) -phenylboronic acid, 3- (tert-butoxycarbonyl) -phenylboronic acid, 4-butoxyphenylboronic acid 4- (tert-Butoxycarbonyl) -phenylboronic acid, 4-carboxyphenylboronic acid, 4-chlorophenylboronic acid, 3-chlorophenylboronic acid, 2-chlorophenylboronic acid, 3-chloro-4-fluorobenzeneboronic acid, 4-cyanophenylboronic acid, 3-carboxyphenylboronic acid, 3-cyanophenylboronic acid, 5-chloro-2-methoxyphenylboronic acid, 3-carboxy-5-nitrophenylboronic acid, 2-chloro-4-methoxyphenylboronic acid, 2-cyanophenylboronic acid, 4-cyano-3-fluorobenzeneboronic acid, 2-carboxyphenylboronic acid, 4-carboxy-3-chlorophenylboronic acid, 3-chloro-4-methylphenylphenylboronic acid, 4-carbamoylphenylboronic acid, 4-chloro-3- (trifluoromethyl) -phenylboronic acid, 4-chloro-2-methylphenylboronic acid, 2-chloro-5- (trifluoromethyl) -phenylboronic acid, 4-chloro-2- (trifluoromethyl) -phenylboronic acid, 5-chloro-2-fluorophenylboronic acid, 3-chloro-4-ethoxyphenylboronic acid, 5-chloro-2-methylphenylboronic acid, 2-chloro-5-fluorophenylboronic acid, 3-cyano-4-fluorophenylboronic acid, 4-chloro-3-fluorophenylboronic acid, 2-chloro-4-fluorophenylboronic acid, 3-chloro-5-fluorophenylboronic acid, 4- (9 h-carbazol-9-yl) -phenylboronic acid, 3-carboxy-4-fluorophenylboronic acid 3-chloro-2-fluorobenzeneboronic acid, 3- (9 h-carbazol-9-yl) -phenylboronic acid, 3-chloro-4-hydroxyphenylboronic acid, 3-carbamoylphenylboronic acid, 4-chloro-2-fluorobenzeneboronic acid, 2-chloro-4-methylphenylboronic acid, 3-chloro-4-methoxyphenylboronic acid, 4-chloro-3-methylphenylboronic acid, 2, 4-dichlorobenzeneboronic acid, 3, 5-dichlorobenzeneboronic acid, 2, 5-dichlorobenzeneboronic acid, 3, 5-difluorophenylboronic acid, 2, 6-difluorophenylboronic acid, 3, 4-dimethylbenzeneboronic acid, 2, 6-dichlorobenzeneboronic acid, 2, 4-difluorophenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 2, 3-dichlorobenzeneboronic acid, 2,4, 6-tris (3, 4-dichlorophenyl) boroxine, 2, 5-difluorophenylboronic acid, 3, 4-dimethoxyphenylboronic acid, 3, 5-dimethoxyphenylboronic acid, 2, 4-dimethylbenzeneboronic acid, 2, 3-dimethylbenzeneboronic acid, 2, 5-dimethylbenzeneboronic acid, 2, 4-dimethoxyphenylboronic acid, 2, 5-dimethoxyphenylboronic acid, 2, 3-difluorophenylboronic acid, 4- (biphenylamino) -phenylboronic acid, 2, 6-dimethylbenzeneboronic acid, 3, 4-dichlorobenzeneboronic acid, 2, 3-dimethoxyphenylboronic acid, 2, 6-dimethoxyphenylboronic acid, 9-dimethylfluorenyl-2-boronic acid, 3- (dimethylamino) phenylboronate 3- (dimethylcarbamoyl) -phenylboronic acid, 2, 4-dibutoxyphenylboronic acid, 4- (dimethylamino) -phenylboronic acid, 9, 10-biphenylanthracene-2-boronic acid, 3, 5-dibromophenylboronic acid, 4- (diethylcarbamoyl) -phenylboronic acid, 2, 6-difluoro-4-methoxyphenylboronic acid, 2, 6-difluoro-3-methoxyphenylboronic acid, 2, 3-difluoro-4-methoxyphenylboronic acid, 4-ethylphenylboronic acid, 2-ethoxyphenylboronic acid, 3-ethoxyphenylboronic acid, 4-ethoxyphenylboronic acid, 2-ethylphenylboronic acid, 3- (ethoxycarbonyl) -phenylboronic acid, 4- (ethoxycarbonyl) -phenylboronic acid, 2- (ethoxycarbonyl) -phenylboronic acid, 6-ethoxy-2-naphthalene boronic acid, 4-ethoxy-3-fluorobenzeneboronic acid, 4-ethoxy-2-methylbenzoboric acid, 3-ethoxy-5-fluorobenzeneboronic acid, 4-fluorobenzeneboronic acid, 3-fluorobenzeneboronic acid, 2-fluorobenzeneboronic acid, 3-formylphenylboronic acid, 4-fluoro-2-methylbenzeneboronic acid, 2-fluoro-4-methylbenzeneboronic acid, 4-fluoro-3-methylbenzeneboronic acid, 3-fluoro-4-methylbenzeneboronic acid, 5-fluoro-2-methoxyphenylboronic acid, 2-fluoro-4-biphenyl boronic acid, 2-fluoro-5- (trifluoromethyl) -phenylboronic acid, 2-fluoro-4- (trifluoromethyl) -phenylboronic acid, 4-fluoro-3- (trifluoromethyl) -phenylboronic acid, 5-formyl-2-methoxyphenylboronic acid, 3-fluoro-4-methoxyphenylboronic acid, 2-fluoro-3-methoxyphenylboronic acid, 2-fluoro-6-methoxyphenylboronic acid, 3-fluoro-4' -methylbenzeneboronic acid, 3-fluoro-propyl-4- (trifluoromethyl) -phenylboronic acid, 2-fluoro-4- (trifluoromethyl) -phenylboronic acid, 3-fluoro-methoxy phenylboronic acid, 3-fluoro-3-methoxyphenylboronic acid, 5-fluoro-2-methylbenzoboric acid, 5-fluoro-2-hydroxybenzeneboronic acid, 2-fluoro-3- (trifluoromethyl) phenylboronic acid, 3-fluoro-4-formylphenylboronic acid, 4-fluoro-2- (trifluoromethyl) phenylboronic acid, 4-fluoro-3-formylphenylboronic acid, 2-fluoro-4- (methoxycarbonyl) -phenylboronic acid, 2-hydroxybenzeneboronic acid, 3-hydroxybenzeneboronic acid, 4- (hydroxymethyl) phenylboronic acid, 4-hydroxybenzeneboronic acid, 3- (hydroxymethyl) phenylboronic acid, 2- (hydroxymethyl) phenylboronic acid, 4-hexylphenylboronic acid, 4-hydroxy-2-methylbenzoboric acid, 3- (hydroxymethyl) -4-methoxyphenylboronic acid, 4-isopropylphenylboronic acid, 4-iodophenylboronic acid, 3-isopropylphenylboronic acid, 4- (isopropylthio) phenylboronic acid, 4-methylbenzylphenylboronic acid, 4-methyl-3-nitrobenzeneboronic acid, 4-methoxyphenylboronic acid, 2-methylbenzylboronic acid, 3- (methoxyphenylboronic acid, 3-benzylboronic acid, 3- (methylthiophenylboronic acid, 2-thiophenylboronic acid, 3- (methylthiophenylboronic acid) 2-methylthioboronic acid, 3- (methylthiophenylboronic acid), 3- (methoxycarbonyl) phenylboronic acid, 4- (methylsulfonyl) phenylboronic acid, 4-methoxy-2, 6-dimethylbenzeneboronic acid, 4-methoxy-2-methylbenzoboric acid, 6-methoxy-2-naphthaleneboronic acid, 2-methoxy-5-methylbenzoboric acid, 3-mercaptophenylboronic acid, 4-methyl-1-naphthaleneboronic acid, 3-methacrylamidophenylboronic acid, 4- (methoxymethyl) phenylboronic acid, 2- (methylsulfonyl) phenylboronic acid, 4-methoxy-3, 5-dimethylbenzeneboronic acid, 3-nitrobenzeneboronic acid 1-naphthaleneboric acid, 2-naphthaleneboric acid, 4- (1-naphthyl) phenylboric acid, 2-nitrobenzeneboric acid, 4-nitrobenzeneboric acid, 10- (2-naphthyl) anthracene-9-boric acid, 4- (2-naphthyl) phenylboric acid, 3- (2-naphthyl) phenylboric acid, 9-phenanthreneboric acid, 1, 4-phenylenedioboric acid, 1-pyrenylboric acid, pentafluorophenylboric acid, 4-propoxyphenylboric acid, 10-phenyl-9-anthracene boric acid, 2- (pivaloylamide) phenylboric acid, 4- [ (1-pyrrolidinyl) carbonyl ] -phenylboric acid, 4- (1-phenyl-1 h-benzimidazol-2-yl) phenylboric acid, 4- (trans-4-propylcyclohexyl) -phenylboronic acid, 4-phenylnaphthalene-1-boronic acid, 4- (1-pyrenyl) phenylboronic acid, 4- (trans-4-pentylcyclohexyl) -phenylboronic acid, 4 '-pentyloxybiphenyl-4-boronic acid, 4- (3-pyridinyl) phenylboronate, 9' -spirocyclic bis [9 h-fluorene ] -2-boronic acid, 4- (trifluoromethoxy) phenylboronic acid, 4- (trifluoromethyl) phenylboronic acid, 3- (trifluoromethyl) phenylboronic acid, 2- (trifluoromethyl) -phenylboronic acid, 2,4, 6-tris (4-fluorophenyl) boroxine, 2,4, 6-tris (m-terphenyl-5 '-yl) boroxine 2,4, 6-tris (3, 4, 5-trifluorophenyl) -boroxine, 2,4, 6-trimethylphenylboronic acid, 3- (trifluoromethoxy) phenylboronic acid, 2-p-terphenylboronic acid, 2- (trifluoromethoxy) phenylboronic acid, 2,4, 6-tris (3, 4-difluorophenyl) -boroxine, 2,3, 4-trifluorophenylboronic acid, 2,4, 6-triphenylboroxine, 2,4, 6-triisopropylphenylboronic acid, 3- (trimethylsilyl) phenylboronic acid, 4- (trimethylsilyl) phenylboronic acid, 5' -m-terphenylboronic acid, 2,4, 6-trifluorophenylboronic acid, 3,4, 5-trimethoxyphenylboronic acid, 2,3, 5-trifluorophenylboronic acid, 2- [ (2, 6-tetramethyl-1-piperidinyl) -methyl ] phenylboronic acid, 10- (1, 1':3',1 '-terphenyl-5' -yl) -anthracene-9-boronic acid, 4-vinylphenylboronic acid, 2-vinylphenylboronic acid, 5-acetyl-2-thiopheneboronic acid, 5-bromo-2-thiopheneboronic acid, benzo [ b ] thiophene-2-boronic acid, benzofuran-2-boronic acid, 2-bromopyridine-5-boronic acid, 1- (tert-butoxycarbonyl) -2-pyrroleboronic acid, 1, 4-benzodioxabicyclo-6-boronic acid, benzofuran-3-boronic acid, benzo [ b ] thiophene-3-boronic acid, 5-chloro-2-thiopheneboronic acid, 2-chloropyridine-5-boronic acid, 2-chloropyridine-3-boronic acid, 2-chloropyridine-4-boronic acid, 5-chloro-2-fluoropyridine-3-boronic acid, dithieno [3,2-b:2',3' -d ] -thiophene-2-boronic acid, 2, 6-difluoro-3-pyridineboronic acid, dibenzofuran-4-benzofurane-3-boronic acid, dibenzofuran-4-boronic acid, dibenzofuran-3-boronic acid, 2-chloropyridine-3-boronic acid, dibenzofuran-3-boronic acid, 2-chloropyridine-boronic acid, 3-boronic acid, dibenzo-4-phenylboronic acid, 2-ethoxypyridine-5-boronic acid, 9-ethylcarbazole-3-boronic acid, 2-furanboronic acid, 3-furanboronic acid, 5 '-formyl-2, 2' -bithiophene-5-boronic acid, 5-formyl-2-thiopheneboronic acid, 5-formyl-2-furanboronic acid, 2-fluoropyridine-3-boronic acid, 2-fluoropyridine-5-boronic acid, 5-fluoropyridine-3-boronic acid, 2-fluoropyridine-4-boronic acid, 2-fluoro-3-methylpyridine-5-boronic acid, 6-indoleboronic acid, 5-methyl-2-thiopheneboronic acid, 2-methoxypyridine-5-boronic acid, 3,4- (methylenedioxy) phenylboronic acid, 2-methoxypyridine-3-boronic acid, 2-methoxypyridine-5-boronate, 2-methoxypyridine-5-pyrimidine boronic acid, 2-methoxypyridine-4-boronic acid, 5-methoxypyridine-3-boronic acid, 4-boronic acid, 3-pyridines, 5-pyrimidine-boronic acid, 9-phenylcarbazole-3-boronic acid, 9-phenylboronic acid, 9-phenylpyridine-5-boronic acid, quinoline-3-boronic acid, quinoline-3-boronic acid, thieno [3,2-b ] thiophene-2-boronic acid, 2- (trifluoromethyl) pyridine-5-boronic acid, and mixtures thereof.

19. The food product with extended shelf life of claim 18, wherein the boric acid is selected from the group consisting of: 4-bromophenylboronic acid, butylboronic acid, phenylboronic acid, 4-tert-butylphenylboronic acid, 3-chlorophenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 4- (methoxycarbonyl) -phenylboronic acid, 2-methoxyphenylboronic acid, 3-methoxyphenylboronic acid and mixtures thereof.

20. The food product with extended shelf life of claim 18, wherein the boric acid is selected from the group consisting of: butyl boric acid, phenyl boric acid, and mixtures thereof.

21. The food product having an extended shelf life of claim 18, wherein the food product is fumigated with the shelf life extender.

22. The food product with extended shelf life of claim 1, wherein the ligand is selected from the group consisting of: iodide, bromide, sulfide, thiocyanate, chloride, nitrate, azide, fluoride, hydroxide, oxalate, nitrite, isothiocyanate, acetonitrile, pyridine, bipyridine, nitrite, triphenylphosphine, cyanide, aminopolycarboxylic acid, cryptate, cyclopentadienyl, diethylenetriamine, dimethylglyoxime ester, diethylenetriamine pentaacetic acid, ethylenediamine triacetate, glycine, nitrosyl, nitrilotriacetic acid, boric acid, monophenol, polyphenols, benzyl ether, 2-butoxyethanol, triethylenetetramine sulfite, and mixtures thereof.

23. The food product with extended shelf life of claim 1, wherein the ligand is selected from the group consisting of: aspartic acid, 4-tert-butylcatechol, catechol, citric acid, 2, 3-dihydroxynaphthalene, 2, 4-dihydroxybenzophenone, diglyme, dimethylglyoxime, carbon monoxide, acetylacetone, ammonia, ethylenediamine acetic acid; sodium, potassium and ammonium salts of ethylenediamine; ethylenediamine tetraacetic acid; sodium, potassium and ammonium salts of ethylenediamine tetraacetic acid; gallic acid, glutamic acid, histidine, lactic acid, maleic acid, malic acid, mandelic acid, dimethyl maleate, dimethyl malonate, diethyl malonate, oxalic acid, 1, 10-phenanthroline, gallate, pyrogallic acid, salicylic acid, thioglycolic acid, ammonium carbamate, n-butyl lactate, butyramide, cinnamyl alcohol, dibutyl adipate, diethyl tartrate, diethyl malate, diethyl oxalate, diethyl succinate, 2,3, 4-trihydroxybenzophenone, and mixtures thereof.

24. The food product with extended shelf life of claim 1, wherein the ligand is selected from the group consisting of: 1, 3-dicarbonyl, R-C (O) -CH ₂ -C (O) -R, wherein R is an alkyl group of up to 10 carbons.

25. The food product having an extended shelf life of claim 24, wherein the ligand is selected from the group consisting of: acetylacetone, 2, 3-butanedione, 2, 3-pentanedione, 2, 3-hexanedione, trifluoroacetylacetone, hexafluoroacetylacetone, and mixtures thereof.

26. The food product having an extended shelf life of claim 24, wherein the food product is fumigated with the shelf life extender.

27. The food product of claim 1 having an extended shelf life wherein the precursor produces a shelf life extender upon exposure to moisture.

28. The food product with extended shelf life of claim 1, wherein the food product is selected from the group consisting of a liquid and a solid.

29. The food product with extended shelf life of claim 1, wherein the food product is at least a portion of a plant, animal, fungus, or processed food product.

30. The food product with extended shelf life of claim 29, wherein the food product is selected from the group consisting of: fruits, vegetables, meats, fish, seeds, and mushrooms.

31. The food product with extended shelf life of claim 30, wherein the food product is selected from the group consisting of: apples, pears, beets, bananas, grapes, potatoes, lettuce, avocados, watermelons, hami melons, cherries, cranberries, honeymelos, pineapple, pumpkin, tomatoes, cucumbers, peppers, carrots, cabbage, onions, milk, fruit juices, cereals, beans, nuts, root vegetables, grapefruits, guava, kiwi, lemon, cowberry fruits, litchi, mangoes, melons, oranges, papaya, pineapple, pomegranates, dried plums, raspberries, spinach, strawberries, sugarcanes, carrots, chicken, mutton, pork, beef, camel meat, horse meat, emu meat, short crocodile meat, turtle meat, ostrich meat, duck meat, deer meat, zebra meat, buffalo meat, bast, flatfish, dog cods, mouth bream, white crabs, rainbow trout, hard shell crabs, bikins, spanners, cuttlefish, eastern, pacificus, oyster, pacificus, crassostre herring, snake-tooth single-line fish, mohs fish, orange codfish, atlantic weever, victoria lake weever, oyster, sea urchin, atlantic mackerel, sardine, jetstreke weever, european sea weever hybridization stripe weever, bream, cod, head fish, black lead cod, long tail cod, alaska cod, rock fish, pink salmon, sea bream, tilapia, turbot, glass weever, lake white salmon, sea bream, sea brea, sea bream hybridization stripe weever, bream, cod, head fish, haddock, long tail cod, alaska cod, and the fish is selected from the group consisting of salmon, sea bream, tilapia, turbot, glass weever, lake white salmon, sea bream, the fish feed comprises a plurality of flatfish, sturgeon, square head fish, warrior fish, golden spanish, abalone, conch, stone crab, lobster, spiny lobster, octopus, black tiger shrimp, freshwater shrimp, bay shrimp, pacific white shrimp, squid, australian lung fish, single fin cod, dog shark, cape ferret, dolphin fish, longhead fish, gray mackerel shark, swordfish, long fin tuna, yellow fin tuna, ivory mussel, oriental flat shrimp, scallop, rock shrimp, pike, chile sea bass, armyworm, yellow croaker, eel, blue gun fish, cuttlefish, red salmon, blue fin tuna.

32. A shelf-life extender for treating a food product selected from the group consisting of isothiocyanates, non-aromatic cyclic ketones, boric acid, ligands, and precursors thereof, said shelf-life extender extending the shelf-life of said food product.

33. The shelf-life extender for treating food products of claim 32, wherein said isothiocyanate is selected from the group consisting of: allyl isothiocyanate, methyl isothiocyanate, benzyl isothiocyanate, isopropyl isothiocyanate, isobutyl isothiocyanate, propyl isothiocyanate, benzoyl isothiocyanate, cyclohexyl isothiocyanate, ethyl isothiocyanate, butyl isothiocyanate, fluorescein isothiocyanate, ethoxycarbonyl isothiocyanate, phenyl isothiocyanate, 3-iodophenyl isothiocyanate, 4-chlorophenyl isothiocyanate, 2-phenethyl isothiocyanate, 3-bromophenyl isothiocyanate, fluorescein 5-isothiocyanate, 3-pyridyl isothiocyanate, 1-adamantyl isothiocyanate, 1-naphthyl isothiocyanate, 2-methoxyphenyl isothiocyanate, 4-nitrophenyl isothiocyanate, 4-methoxyphenyl isothiocyanate, fluorescein isothiocyanate dextran, 4-bromophenyl isothiocyanate, fluorescein 6-isothiocyanate, 2-chlorophenyl isothiocyanate, 4-cyanophenyl isothiocyanate, 4-fluorophenyl isothiocyanate, 2-fluorophenyl isothiocyanate, 3-fluorophenyl isothiocyanate, 2-chloroethyl isothiocyanate, 3, 4-dimethoxyphenyl isothiocyanate, 2, 4-difluorophenyl isothiocyanate, 4- (trifluoromethyl) phenyl isothiocyanate, 2- (trifluoromethyl) phenyl isothiocyanate, 3- (methyl) 2-chlorophenyl isothiocyanate, 3-chlorophenyl isothiocyanate, 3- (methyl) 3-chlorophenyl isothiocyanate, 3-propyl isothiocyanate, 3-chlorophenyl isothiocyanate 4- (trifluoromethoxy) phenyl isothiocyanate, 2, 4-dimethylphenyl isothiocyanate, 3, 4-difluorophenyl isothiocyanate, 2, 4-dimethoxyphenyl isothiocyanate, 2, 3-dichlorophenyl isothiocyanate, 2, 4-dichlorophenyl isothiocyanate, sec-butyl isothiocyanate, n-octyl isothiocyanate, 4-penten-1-yl isothiocyanate, p-toluene isothiocyanate, o-toluene isothiocyanate, 3-buten-1-yl isothiocyanate, 4-dimethylamino-1-naphthyl isothiocyanate, 4- (dimethylamino) azobenzene 4' -isothiocyanate, m-toluene isothiocyanate, 2,4, 6-trimethylphenyl isothiocyanate, 3, 5-bis (trifluoromethyl) phenyl isothiocyanate, 4-tert-butylphenyl isothiocyanate, 5-fluorophthaloyl- β -d-glucopyranosyl isothiocyanate, 2,3,4, 6-tetra-o-acetyl- β -d-glucopyranosyl isothiocyanate, 4-isothiocyano-2- (trifluoromethyl) benzonitrile, 3-isocyano-cyanophenyl isothiocyanate, 3-isocyano-propyl-isopropyl-1, 1-cyano-isopropyl-3-isocyano-phenyl isothiocyanate, and mixtures thereof.

34. The shelf-life extender for treating food products of claim 33, wherein said isothiocyanate is selected from the group consisting of: allyl isothiocyanate, benzyl isothiocyanate, butyl isothiocyanate, cyclopentyl isothiocyanate, isobutyl isothiocyanate, isopropyl isothiocyanate, methyl isothiocyanate, phenethyl thiocyanate, phenyl isothiocyanate, phenylpropyl thiocyanate, ethyl isothiocyanate, propyl isothiocyanate, t-butyl thiocyanate, t-octyl thiocyanate, cyclohexyl isothiocyanate, 1-adamantyl isothiocyanate, ethoxycarbonyl isothiocyanate, 2,3,4, 6-tetra-o-acetyl-beta-D-glucopyranosyl isothiocyanate, and mixtures thereof.

35. The shelf-life extender for use in treating food products of claim 32 wherein said non-aromatic cyclic ketone is selected from the group consisting of: cyclobutanone, cyclopentanone, 2-methylcyclopentanone, 3-methylcyclopentanone, 2-dimethylcyclopentanone, 2, 4-dimethylcyclopentanone, 2-chlorocyclopentanone, cyclohexanone, 2-methylcyclohexanone, 2-tert-butylcyclohexanone, 3-methylcyclohexanone, 4-ethylcyclohexanone, 4-tert-butylcyclohexanone 2, 2-dimethylcyclohexanone, 2, 6-dimethylcyclohexanone, menthone, 2, 6-trimethylcyclohexanone, 3, 5-tetramethylcyclohexanone, 2-chlorocyclohexanone, 2-hydroxycyclohexanone dimer, 2-methoxycyclohexanone, 8-mercaptomenthone, 2-nitrocyclohexanone, cycloheptanone, cyclooctanone, cyclononene, cyclodexanone, cycloundecanone, cyclododecanone, cyclotridecanone, cyclopentadecanone, biotanone, nopanone, 2-hydroxy-3-pinone, norcamphor, fenchone, camphor, 3-chloro-2-norbornanone, 3-bromocamphor, 3, 9-dibromocamphor, 9, 10-dibromocamphor, 3,9, 10-tribromocamphor, thiocamphoterol, bicyclo (3, 2, 1) octan-2-one, bicyclo (3, 1) nonane-9-one, 1-decalone, trans-1-decalone, 2-decalone, 8-keto tricyclo (5,2,1.0 (2, 6) decane, 2-adamantanone, chrysanthenol, 1-acetyl-2-methyl-1-cyclopentene, 1-acetyl-1-cyclohexene, 4-acetyl-1-methylcyclohexene, alpha-ionone, beta-ionone, 2-acetyl 5-norbornene, 2-methyl-2-cyclopenten-1-one, 3-methyl-2-cyclopenten-1-one, 2-pentyl-2-cyclopenten-1-one, 4-dimethyl-2-cyclopenten-1-one, 2,3,4, 5-tetramethyl-2-cyclopentanone, cis-jasmone, 3-methyl-1, 2-cyclopentanedione, 3-ethyl-2-hydroxy-2-cyclopenten-1-one, 6, 7-dihydro-1, 3-dioxin-5 (4H) -one, 2-cyclohexen-1-one, 3-methyl-2-cyclohexen-1-one, 4-dimethyl-2-cyclohexen-1-one, 3,5, -dimethyl-2-cyclohexen-1-one, 2, 4-trimethyl-2-cyclohexen-1-one, isophorone, pulegone, dihydrocarvone, carvone, 2,4, 6-tetrabromo-2, 5-cyclohexadienone, 4-methyl-4-trichloromethyl-2, 5-cyclohexadien-1-one, 5- (1-hydroxy-1-methylethyl) -2-methyl-2-cyclohexen-1-one, 3-ethoxy-2-cyclohexen-1-one, 3-ethoxy-2-methyl-2-cyclohexen-1-one, 4-dimethoxy-2, 5-cyclohexadien-1-one, 3-amino-5, 5-dimethyl-2-cyclohexen-1-one, 3- (dimethylamino) -5, 5-dimethyl-2-cyclohexen-1-one, 3- (2-hydroxyethylamino) -5, 5-dimethyl-2-cyclohexen-1-one, 2-cyclohepten-1-one, cycloheptatrienone, 8-cyclohexanecene-1-one, verbenanone, 3-methylene-2-norbornanone, 4A,5,6,7, 8-hexahydro-4A-methyl-2 (3H) -naphthalenone bicyclo (10, 3, 0) pentadeca-12 (1) -en-13-one, 1-methoxymethyl-5-norbornene-2-one, 7-syn-methoxymethyl-5-norbornene-2-one, 2-acetylcyclopentanone, 2-acetylcyclohexanone, tetramethyl-1, 3-cyclobutanone, 3, 5-tetramethyl-1, 2-cyclopentanedione, 1, 3-cyclopentanedione, 2-methyl-1, 3-cyclopentanedione, 2-ethyl-1, 3-cyclopentanedione, 1, 3-cyclohexanedione, 1, 4-cyclohexanedione, 1, 3-cyclohexanedione, 2-methyl-1, 3-cyclohexanedione, 5-methyl-1, 3-cyclohexanedione, 5-isopropyl-1, 3-cyclohexanedione hydrate, 4-dimethyl-1, 3-cyclohexanedione, 5-dimethyl-1, 3-cyclohexanedione, 2-chloro-5, 5-dimethyl-1, 3-cyclohexanedione, camphorquinone, 3- (trifluoroacetyl) camphor, 3-heptafluorobutyryl-camphor 3-heptafluorobutyryl-camphor, cis-bicyclo (3, O) octane-3, 7-dione, cis-1, 5-dimethylbicyclo (3, 0) octane-3, 7-dione, (3 AS,7 AS) -hexahydro-3A-hydroxy-7A-methyl-1, 5-indendione, bicyclo (3, 1) nonane-3, 7-dione, trans-1, 5-decahydronaphthalenedione, pentacyclic (5,4,0,0 (2, 6), 0 (3, 10), 0 (5, 9)) -undecane-8, 11-dione, 3, 4-dihydroxy-3-cyclobutene-1, 2-dione dilithium salt, 3, 4-dimethoxy-3-cyclobutene-1, 2-dione, 3, 4-diisopropyloxy-3-cyclobutene-1, 2-dione, 3, 4-dibutoxy-3-cyclobutene-1, 2-dione, 4-cyclopentene-1, 3-dione, 4-hydroxy-5-methyl-4-cyclopentene-1, 3-dione monohydrate, 2-allyl-2-methyl-1, 3-cyclopentanedione, 2, 6-trimethyl-2-cyclohexene-1, 4-dione, 3, 5-di-tert-butyl-1, 2-benzoquinone, tetrachloro-1, 2-benzoquinone, tetrabromo-1, 2-benzoquinone, 1, 4-benzoquinone, methyl-1, 4-benzoquinone, 2, 6-dimethylbenzoquinone, thymoquinone, 2, 6-di-tert-butyl-1, 4-benzoquinone, duroquinone, 2-chloro-1, 4-benzoquinone, 2, 5-dibromo-6-isopropyl-3-methyl-1, 4-benzoquinone, tetrafluoro-1, 4-benzoquinone, tetrachloro-1, 4-benzoquinone, tetrabromo-1, 4-benzoquinone, benzoquinone 2, 5-dihydroxy-1, 4-benzoquinone, chloranic acid, 2, 6-dichloro-quinone-4-chloroimide, tetrahydroxy-1, 4-quinone hydrate, 2-hydroxymethyl-6-methoxy-1, 4-benzoquinone, 2, 3-dimethoxy-5-methyl-1, 4-benzoquinone, acetoquinone, 9-methyl-delta/5 (10) -octahydronaphthalene-1, 6-dione, 1, 4A, 8A-tetrahydro-endo-1, 4-methanonaphthalene-5, 8-dione, 2-acetyl-1, 3-cyclohexanedione, rhodizonic acid dihydrate, rhodizonic acid disodium salt, hexaketocyclohexane octahydrate, 2, 3-dichloro-1, 4,5, 8-naphthacenetetraone, 1-diethylamino-3-butanone, 4-acetoxy-2-azetidinone, 1-methyl-4-piperidone, 1-ethyl-3-piperidone hydrochloride, 1-ethyl-4-piperidone, 1-propyl-4-piperidone, 3-quininone hydrochloride, 2, 6-tetramethyl-4-piperidone monohydrate, 2, 6-tetramethyl-4-piperidone hydrochloride, 4- ((1-methyl-4 (1H) -pyridinyl-subunit) ethylene) -2, 5-cyclohexadien-1-one hydrate, 3-hydroxy-1, 2-dimethyl-4 (1H) -pyridone 3, 5-diacetyl-1, 4-dihydro-2, 6-dimethylpyridine, 5-dibromobarbituric acid, 4-oxo-TEMP radical, 2-methyltetrahydrofuran-3-one, dihydro-2, 5-tetramethyl-3 (2H) -furanone, tetrahydro-4-pyran-4-one, 1, 4-cyclohexanedione monovinyl ketal, 1, 4-cyclohexanedione mono-2, 2-dimethyl-trimethylene ketal, 4H-pyran-4-one, 2, 6-dimethyl-gamma-pyrone, 3-hydroxy-2-methyl-4-pyrone, topinone, kojic acid, exo-6-hydroxytopinone, tetrahydrothiophen-3-one, tetrahydrothiopyran-4-one, beta-dimethyl-gamma- (hydroxymethyl) -gamma-butyrolactone, 1, 6-dioxaspiro (4, 4) nonane-2, 7-dione, and mixtures thereof.

36. The shelf-life extender for use in treating food products of claim 32, wherein said boric acid is selected from the group consisting of: methyl boric acid, ethyl boric acid, propyl boric acid, isopropyl boric acid, butyl boric acid, isobutyl boric acid, amyl boric acid, hexyl boric acid, n-octyl boric acid, cyclopentyl boric acid, 1-cyclopentenyl boric acid, cyclohexyl boric acid, phenyl boric acid, ferrocene boric acid, 1' -ferrocenediboric acid, 2-phenylethylboric acid, 2,4, 6-trivinylboroxine-pyridine complex, 3-aminophenylboric acid monohydrate, 3-aminophenylboric acid hemisulfate, 2-anthracene boric acid, 4-acetyl phenylboric acid, 3-acetyl phenylboric acid, 9-anthracene boric acid, 4-pentylphenyl boric acid, 3-acetamidophenylboric acid, 3-amino-4-methylphenyl boric acid 4-Acetoxyphenylboronic acid, phenylboronic acid, 4-bromophenylboronic acid, 2-formylphenylboronic acid, 3, 5-bis (trifluoromethyl) phenylboronic acid, 4-benzyloxyphenylboronic acid, 4-tert-butylphenylboronic acid, 4-biphenylboronic acid, 2-biphenylboronic acid, 3-biphenylboronic acid, 4' -biphenyldiboronic acid, 4-butylphenylboronic acid, 4' -bromo-4-biphenylboronic acid, 2-bromophenylboronic acid, 3-bromophenylboronic acid, 2, 4-bis (trifluoromethyl) -phenylboronic acid, 3-benzyloxyphenylboronic acid, 2- (bromomethyl) -phenylboronic acid, 2-benzyloxy-5-fluorophenylboronic acid, 3- (tert-butyldimethylsilyloxy) -phenylboronic acid, 4- (tert-butyldimethylsilyloxy) -phenylboronic acid, 2-benzyloxy-4-fluorobenzeneboronic acid, 3- (bromomethyl) -phenylboronic acid, 2, 6-bis [ (2, 6-tetramethyl-1-piperidinyl) -methyl ] -phenylboronic acid, 3- [ (tert-butoxycarbonyl) -amino ] phenylboronic acid, 4-bromo-1-naphthalene boronic acid, 2-benzyloxyphenylboronic acid, 4-benzyloxy-2-fluorobenzeneboronic acid, 4-benzyloxy-3-fluorobenzeneboronic acid, 3-butoxyphenylboronic acid, 2-butoxyphenylboronic acid, 4- (benzyloxycarbonyl) -phenylboronic acid, 3- (tert-butoxycarbonyl) -phenylboronic acid, 4-butoxyphenylboronic acid 4- (tert-Butoxycarbonyl) -phenylboronic acid, 4-carboxyphenylboronic acid, 4-chlorophenylboronic acid, 3-chlorophenylboronic acid, 2-chlorophenylboronic acid, 3-chloro-4-fluorobenzeneboronic acid, 4-cyanophenylboronic acid, 3-carboxyphenylboronic acid, 3-cyanophenylboronic acid, 5-chloro-2-methoxyphenylboronic acid, 3-carboxy-5-nitrophenylboronic acid, 2-chloro-4-methoxyphenylboronic acid, 2-cyanophenylboronic acid, 4-cyano-3-fluorobenzeneboronic acid, 2-carboxyphenylboronic acid, 4-carboxy-3-chlorophenylboronic acid, 3-chloro-4-methylphenylphenylboronic acid, 4-carbamoylphenylboronic acid, 4-chloro-3- (trifluoromethyl) -phenylboronic acid, 4-chloro-2-methylphenylboronic acid, 2-chloro-5- (trifluoromethyl) -phenylboronic acid, 4-chloro-2- (trifluoromethyl) -phenylboronic acid, 5-chloro-2-fluorophenylboronic acid, 3-chloro-4-ethoxyphenylboronic acid, 5-chloro-2-methylphenylboronic acid, 2-chloro-5-fluorophenylboronic acid, 3-cyano-4-fluorophenylboronic acid, 4-chloro-3-fluorophenylboronic acid, 2-chloro-4-fluorophenylboronic acid, 3-chloro-5-fluorophenylboronic acid, 4- (9 h-carbazol-9-yl) -phenylboronic acid, 3-carboxy-4-fluorophenylboronic acid 3-chloro-2-fluorobenzeneboronic acid, 3- (9 h-carbazol-9-yl) -phenylboronic acid, 3-chloro-4-hydroxyphenylboronic acid, 3-carbamoylphenylboronic acid, 4-chloro-2-fluorobenzeneboronic acid, 2-chloro-4-methylphenylboronic acid, 3-chloro-4-methoxyphenylboronic acid, 4-chloro-3-methylphenylboronic acid, 2, 4-dichlorobenzeneboronic acid, 3, 5-dichlorobenzeneboronic acid, 2, 5-dichlorobenzeneboronic acid, 3, 5-difluorophenylboronic acid, 2, 6-difluorophenylboronic acid, 3, 4-dimethylbenzeneboronic acid, 2, 6-dichlorobenzeneboronic acid, 2, 4-difluorophenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 2, 3-dichlorobenzeneboronic acid, 2,4, 6-tris (3, 4-dichlorophenyl) boroxine, 2, 5-difluorophenylboronic acid, 3, 4-dimethoxyphenylboronic acid, 3, 5-dimethoxyphenylboronic acid, 2, 4-dimethylbenzeneboronic acid, 2, 3-dimethylbenzeneboronic acid, 2, 5-dimethylbenzeneboronic acid, 2, 4-dimethoxyphenylboronic acid, 2, 5-dimethoxyphenylboronic acid, 2, 3-difluorophenylboronic acid, 4- (biphenylamino) -phenylboronic acid, 2, 6-dimethylbenzeneboronic acid, 3, 4-dichlorobenzeneboronic acid, 2, 3-dimethoxyphenylboronic acid, 2, 6-dimethoxyphenylboronic acid, 9-dimethylfluorenyl-2-boronic acid, 3- (dimethylamino) phenylboronate 3- (dimethylcarbamoyl) -phenylboronic acid, 2, 4-dibutoxyphenylboronic acid, 4- (dimethylamino) -phenylboronic acid, 9, 10-biphenylanthracene-2-boronic acid, 3, 5-dibromophenylboronic acid, 4- (diethylcarbamoyl) -phenylboronic acid, 2, 6-difluoro-4-methoxyphenylboronic acid, 2, 6-difluoro-3-methoxyphenylboronic acid, 2, 3-difluoro-4-methoxyphenylboronic acid, 4-ethylphenylboronic acid, 2-ethoxyphenylboronic acid, 3-ethoxyphenylboronic acid, 4-ethoxyphenylboronic acid, 2-ethylphenylboronic acid, 3- (ethoxycarbonyl) -phenylboronic acid, 4- (ethoxycarbonyl) -phenylboronic acid, 2- (ethoxycarbonyl) -phenylboronic acid, 6-ethoxy-2-naphthalene boronic acid, 4-ethoxy-3-fluorobenzeneboronic acid, 4-ethoxy-2-methylbenzoboric acid, 3-ethoxy-5-fluorobenzeneboronic acid, 4-fluorobenzeneboronic acid, 3-fluorobenzeneboronic acid, 2-fluorobenzeneboronic acid, 3-formylphenylboronic acid, 4-fluoro-2-methylbenzeneboronic acid, 2-fluoro-4-methylbenzeneboronic acid, 4-fluoro-3-methylbenzeneboronic acid, 3-fluoro-4-methylbenzeneboronic acid, 5-fluoro-2-methoxyphenylboronic acid, 2-fluoro-4-biphenyl boronic acid, 2-fluoro-5- (trifluoromethyl) -phenylboronic acid, 2-fluoro-4- (trifluoromethyl) -phenylboronic acid, 4-fluoro-3- (trifluoromethyl) -phenylboronic acid, 5-formyl-2-methoxyphenylboronic acid, 3-fluoro-4-methoxyphenylboronic acid, 2-fluoro-3-methoxyphenylboronic acid, 2-fluoro-6-methoxyphenylboronic acid, 3-fluoro-4' -methylbenzeneboronic acid, 3-fluoro-propyl-4- (trifluoromethyl) -phenylboronic acid, 2-fluoro-4- (trifluoromethyl) -phenylboronic acid, 3-fluoro-methoxy phenylboronic acid, 3-fluoro-3-methoxyphenylboronic acid, 5-fluoro-2-methylbenzoboric acid, 5-fluoro-2-hydroxybenzeneboronic acid, 2-fluoro-3- (trifluoromethyl) phenylboronic acid, 3-fluoro-4-formylphenylboronic acid, 4-fluoro-2- (trifluoromethyl) phenylboronic acid, 4-fluoro-3-formylphenylboronic acid, 2-fluoro-4- (methoxycarbonyl) -phenylboronic acid, 2-hydroxybenzeneboronic acid, 3-hydroxybenzeneboronic acid, 4- (hydroxymethyl) phenylboronic acid, 4-hydroxybenzeneboronic acid, 3- (hydroxymethyl) phenylboronic acid, 2- (hydroxymethyl) phenylboronic acid, 4-hexylphenylboronic acid, 4-hydroxy-2-methylbenzoboric acid, 3- (hydroxymethyl) -4-methoxyphenylboronic acid, 4-isopropylphenylboronic acid, 4-iodophenylboronic acid, 3-isopropylphenylboronic acid, 4- (isopropylthio) phenylboronic acid, 4-methylbenzylphenylboronic acid, 4-methyl-3-nitrobenzeneboronic acid, 4-methoxyphenylboronic acid, 2-methylbenzylboronic acid, 3- (methoxyphenylboronic acid, 3-benzylboronic acid, 3- (methylthiophenylboronic acid, 2-thiophenylboronic acid, 3- (methylthiophenylboronic acid) 2-methylthioboronic acid, 3- (methylthiophenylboronic acid), 3- (methoxycarbonyl) phenylboronic acid, 4- (methylsulfonyl) phenylboronic acid, 4-methoxy-2, 6-dimethylbenzeneboronic acid, 4-methoxy-2-methylbenzoboric acid, 6-methoxy-2-naphthaleneboronic acid, 2-methoxy-5-methylbenzoboric acid, 3-mercaptophenylboronic acid, 4-methyl-1-naphthaleneboronic acid, 3-methacrylamidophenylboronic acid, 4- (methoxymethyl) phenylboronic acid, 2- (methylsulfonyl) phenylboronic acid, 4-methoxy-3, 5-dimethylbenzeneboronic acid, 3-nitrobenzeneboronic acid 1-naphthaleneboric acid, 2-naphthaleneboric acid, 4- (1-naphthyl) phenylboric acid, 2-nitrobenzeneboric acid, 4-nitrobenzeneboric acid, 10- (2-naphthyl) anthracene-9-boric acid, 4- (2-naphthyl) phenylboric acid, 3- (2-naphthyl) phenylboric acid, 9-phenanthreneboric acid, 1, 4-phenylenedioboric acid, 1-pyrenylboric acid, pentafluorophenylboric acid, 4-propoxyphenylboric acid, 10-phenyl-9-anthracene boric acid, 2- (pivaloylamide) phenylboric acid, 4- [ (1-pyrrolidinyl) carbonyl ] -phenylboric acid, 4- (1-phenyl-1 h-benzimidazol-2-yl) phenylboric acid, 4- (trans-4-propylcyclohexyl) -phenylboronic acid, 4-phenylnaphthalene-1-boronic acid, 4- (1-pyrenyl) phenylboronic acid, 4- (trans-4-pentylcyclohexyl) -phenylboronic acid, 4 '-pentyloxybiphenyl-4-boronic acid, 4- (3-pyridyl) phenylboronate, 9' -spirocyclic bis [9 h-fluoren ] -2-boronic acid, 4- (trifluoromethoxy) phenylboronic acid, 4- (trifluoromethyl) phenylboronic acid, 3- (trifluoromethyl) phenylboronic acid, 2- (trifluoromethyl) -phenylboronic acid, 2,4, 6-tris (4-fluorophenyl) boroxine, 2,4, 6-tris (m-terphenyl-5 '-yl) boroxine, 2,4, 6-tris (3, 4, 5-trifluorophenyl) -boroxine, 2,4, 6-trimethylphenylboronic acid, 3- (trifluoromethoxy) phenylboronic acid, 2,4, 6-tris (3, 4-difluorophenylboronic acid, 3, 6-tris (4-fluorophenyl) boroxine, 2,4, 6-tris (m-trifluorophenylboronic acid, 3, 6-trifluorophenylboronic acid, 2,4, 6-tris (m-trifluorophenylboronic acid, 3,4, 5' -triphenylboronic acid, 3-trifluoromethylboronic acid, 3, 4-trifluoromethylboronic acid, 2- [ (2, 6-tetramethyl-1-piperidinyl) -methyl ] phenylboronic acid, 10- (1, 1':3',1 '-terphenyl-5' -yl) -anthracene-9-boronic acid, 4-vinylphenylboronic acid, 2-vinylphenylboronic acid, 5-acetyl-2-thiopheneboronic acid, 5-bromo-2-thiopheneboronic acid, benzo [ b ] thiophene-2-boronic acid, benzofuran-2-boronic acid, 2-bromopyridine-5-boronic acid, 1- (tert-butoxycarbonyl) -2-pyrroleboronic acid, 1, 4-benzodioxabicyclo-6-boronic acid, benzofuran-3-boronic acid, benzo [ b ] thiophene-3-boronic acid, 5-chloro-2-thiopheneboronic acid, 2-chloropyridine-5-boronic acid, 2-chloropyridine-3-boronic acid, 2-chloropyridine-4-boronic acid, 5-chloro-2-fluoropyridine-3-boronic acid, dithieno [3,2-b:2',3' -d ] -thiophene-2-boronic acid, 2, 6-difluoro-3-pyridineboronic acid, dibenzofuran-4-benzofurane-3-boronic acid, dibenzofuran-4-boronic acid, dibenzofuran-3-boronic acid, 2-chloropyridine-3-boronic acid, dibenzofuran-3-boronic acid, 2-chloropyridine-boronic acid, 3-boronic acid, dibenzo-4-phenylboronic acid, 2-ethoxypyridine-5-boronic acid, 9-ethylcarbazole-3-boronic acid, 2-furanboronic acid, 3-furanboronic acid, 5 '-formyl-2, 2' -bithiophene-5-boronic acid, 5-formyl-2-thiopheneboronic acid, 5-formyl-2-furanboronic acid, 2-fluoropyridine-3-boronic acid, 2-fluoropyridine-5-boronic acid, 5-fluoropyridine-3-boronic acid, 2-fluoropyridine-4-boronic acid, 2-fluoro-3-methylpyridine-5-boronic acid, 6-indoleboronic acid, 5-methyl-2-thiopheneboronic acid, 2-methoxypyridine-5-boronic acid, 3,4- (methylenedioxy) phenylboronic acid, 2-methoxypyridine-3-boronic acid, 2-methoxypyridine-5-boronate, 2-methoxypyridine-5-pyrimidine boronic acid, 2-methoxypyridine-4-boronic acid, 5-methoxypyridine-3-boronic acid, 4-boronic acid, 3-pyridines, 5-pyrimidine-boronic acid, 9-phenylcarbazole-3-boronic acid, 9-phenylboronic acid, 9-phenylpyridine-5-boronic acid, quinoline-3-boronic acid, quinoline-3-boronic acid, thieno [3,2-b ] thiophene-2-boronic acid, 2- (trifluoromethyl) pyridine-5-boronic acid, and mixtures thereof.

37. The shelf-life extender for use in treating food products of claim 36, wherein said boric acid is selected from the group consisting of: 4-bromophenylboronic acid, butylboronic acid, phenylboronic acid, 4-tert-butylphenylboronic acid, 3-chlorophenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 4- (methoxycarbonyl) -phenylboronic acid, 2-methoxyphenylboronic acid, 3-methoxyphenylboronic acid and mixtures thereof.

38. The shelf-life extender for use in treating food products of claim 37, wherein said boric acid is selected from the group consisting of: butyl boric acid, phenyl boric acid, 3-chlorobenzoic acid and mixtures thereof.

39. The shelf-life extender for use in treating food products of claim 32 wherein said ligand is selected from the group consisting of: iodide, bromide, sulfide, thiocyanate, chloride, nitrate, azide, fluoride, hydroxide, oxalate, nitrite, isothiocyanate, acetonitrile, pyridine, bipyridine, nitrite, triphenylphosphine, cyanide, aminopolycarboxylic acid, cryptate, cyclopentadienyl, diethylenetriamine, dimethylglyoxime ester, diethylenetriamine pentaacetic acid, ethylenediamine triacetate, glycine, nitrosyl, nitrilotriacetic acid, boric acid, monophenol, polyphenols, benzyl ether, 2-butoxyethanol, triethylenetetramine sulfite, and mixtures thereof.

40. The shelf-life extender for use in treating food products of claim 32 wherein said ligand is selected from the group consisting of: aspartic acid, 4-tert-butylcatechol, catechol, citric acid, 2, 3-dihydroxynaphthalene, 2, 4-dihydroxybenzophenone, diglyme, dimethylglyoxime, carbon monoxide, acetylacetone, ammonia, ethylenediamine acetic acid; sodium, potassium and ammonium salts of ethylenediamine; ethylenediamine tetraacetic acid; sodium, potassium and ammonium salts of ethylenediamine tetraacetic acid; gallic acid, glutamic acid, histidine, lactic acid, maleic acid, malic acid, mandelic acid, dimethyl maleate, dimethyl malonate, diethyl malonate, oxalic acid, 1, 10-phenanthroline, gallate, pyrogallic acid, salicylic acid, thioglycolic acid, ammonium carbamate, n-butyl lactate, butyramide, cinnamyl alcohol, dibutyl adipate, diethyl tartrate, diethyl malate, diethyl oxalate, diethyl succinate, 2,3, 4-trihydroxybenzophenone, and mixtures thereof.

41. The shelf-life extender for use in treating food products of claim 32 wherein said ligand is selected from the group consisting of: 1, 3-dicarbonyl, R-C (O) -CH ₂ -C (O) -R, wherein R is an alkyl group of up to 10 carbons.

42. The shelf-life extending agent for treating food products according to claim 41, wherein said ligand is selected from the group consisting of: acetylacetone, 2, 3-butanedione, 2, 3-pentanedione, 2, 3-hexanedione, trifluoroacetylacetone, hexafluoroacetylacetone, and mixtures thereof.

43. A shelf-life extender for use in treating food products as claimed in claim 32 wherein said precursor produces a shelf-life extender on exposure to moisture.

44. A method of extending the shelf life of a food product comprising treating the food product with a shelf life extender selected from the group consisting of isothiocyanates, non-aromatic cyclic ketones, boric acid, ligands, and mixtures thereof, or a precursor thereof.

45. The method of extending the shelf-life of a food product according to claim 44, wherein said isothiocyanate is present in the gas phase in the range of 1ng/ml to 5000ng/ml or in the liquid medium in the range of 1mg/ml to 200 mg/ml.

46. The method of extending the shelf-life of a food product according to claim 44, wherein said treating comprises forming a solution comprising said shelf-life extender and applying said solution to said food product by a method selected from the group consisting of spraying, coating, dipping, rinsing, and washing.

47. The method of extending the shelf-life of a food product according to claim 46, wherein said solution comprises from 0.1% to 90% by weight of said shelf-life extender.

48. The method of extending the shelf-life of a food product according to claim 44, wherein said shelf-life extender is a liquid, or a sublimated or decomposed solid.

49. The method of extending the shelf-life of a food product according to claim 48 wherein said liquid, or sublimated or decomposed solid, provides at least 1ppb of said shelf-life extender to the atmosphere surrounding said food product.

50. The method of extending the shelf-life of a food product according to claim 44, wherein said treating comprises prior exposure to said shelf-life extender.

51. The method of extending the shelf-life of a food product according to claim 44, wherein said treating comprises controlled release of said shelf-life extender.

52. The method of extending the shelf-life of a food product according to claim 51, wherein said controlled release comprises release from a pouch containing said shelf-life extending agent.

53. The method of extending the shelf-life of a food product according to claim 44 wherein the food product is in an atmosphere having a relative humidity greater than 50%.

54. The method of extending the shelf-life of a food product according to claim 44 wherein said shelf-life extender is incorporated into an edible coating of said food product.

55. The method of extending the shelf-life of a food product according to claim 44 wherein said food product is fumigated with said shelf-life extender.

56. The method of extending the shelf-life of a food product of claim 44, wherein said isothiocyanate is selected from the group consisting of: allyl isothiocyanate, methyl isothiocyanate, benzyl isothiocyanate, isopropyl isothiocyanate, isobutyl isothiocyanate, propyl isothiocyanate, benzoyl isothiocyanate, cyclohexyl isothiocyanate, ethyl isothiocyanate, butyl isothiocyanate, fluorescein isothiocyanate, ethoxycarbonyl isothiocyanate, phenyl isothiocyanate, 3-iodophenyl isothiocyanate, 4-chlorophenyl isothiocyanate, 2-phenethyl isothiocyanate, 3-bromophenyl isothiocyanate, fluorescein 5-isothiocyanate, 3-pyridyl isothiocyanate, 1-adamantyl isothiocyanate, 1-naphthyl isothiocyanate, 2-methoxyphenyl isothiocyanate, 4-nitrophenyl isothiocyanate, 4-methoxyphenyl isothiocyanate, fluorescein isothiocyanate dextran, 4-bromophenyl isothiocyanate, fluorescein 6-isothiocyanate, 2-chlorophenyl isothiocyanate, 4-cyanophenyl isothiocyanate, 4-fluorophenyl isothiocyanate, 2-fluorophenyl isothiocyanate, 3-fluorophenyl isothiocyanate, 2-chloroethyl isothiocyanate, 3, 4-dimethoxyphenyl isothiocyanate, 2, 4-difluorophenyl isothiocyanate, 4- (trifluoromethyl) phenyl isothiocyanate, 2- (trifluoromethyl) phenyl isothiocyanate, 3- (methyl) 2-chlorophenyl isothiocyanate, 3-chlorophenyl isothiocyanate, 3- (methyl) 3-chlorophenyl isothiocyanate, 3-propyl isothiocyanate, 3-chlorophenyl isothiocyanate 4- (trifluoromethoxy) phenyl isothiocyanate, 2, 4-dimethylphenyl isothiocyanate, 3, 4-difluorophenyl isothiocyanate, 2, 4-dimethoxyphenyl isothiocyanate, 2, 3-dichlorophenyl isothiocyanate, 2, 4-dichlorophenyl isothiocyanate, sec-butyl isothiocyanate, n-octyl isothiocyanate, 4-penten-1-yl isothiocyanate, p-toluene isothiocyanate, o-toluene isothiocyanate, 3-buten-1-yl isothiocyanate, 4-dimethylamino-1-naphthyl isothiocyanate, 4- (dimethylamino) azobenzene 4' -isothiocyanate, m-toluene isothiocyanate, 2,4, 6-trimethylphenyl isothiocyanate, 3, 5-bis (trifluoromethyl) phenyl isothiocyanate, 4-tert-butylphenyl isothiocyanate, 5-fluorophthaloyl isothiocyanate, 2,3,4, 6-tetra-o-acetyl- β -d-glucopyranosyl isothiocyanate, 4-isothiocyano-2- (trifluoromethyl) benzyl isothiocyanate, 3-isocyano-propyl-isopropyl-1, 3-cyano-isopropyl-3-isocyano-isopropyl-phenyl isothiocyanate, and mixtures thereof.

57. The method of extending the shelf-life of a food product of claim 56, wherein said isothiocyanate is selected from the group consisting of: allyl isothiocyanate, benzyl isothiocyanate, butyl isothiocyanate, cyclopentyl isothiocyanate, isobutyl isothiocyanate, isopropyl isothiocyanate, methyl isothiocyanate, phenethyl thiocyanate, phenyl isothiocyanate, phenylpropyl thiocyanate, ethyl isothiocyanate, propyl isothiocyanate, t-butyl thiocyanate, t-octyl thiocyanate, cyclohexyl isothiocyanate, 1-adamantyl isothiocyanate, ethoxycarbonyl isothiocyanate, 2,3,4, 6-tetra-o-acetyl-beta-D-glucopyranosyl isothiocyanate, and mixtures thereof.

58. The method of extending the shelf-life of a food product according to claim 44, wherein said non-aromatic cyclic ketone is selected from the group consisting of: cyclobutanone, cyclopentanone, 2-methylcyclopentanone, 3-methylcyclopentanone, 2-dimethylcyclopentanone, 2, 4-dimethylcyclopentanone, 2-chlorocyclopentanone, cyclohexanone, 2-methylcyclohexanone, 2-tert-butylcyclohexanone, 3-methylcyclohexanone, 4-ethylcyclohexanone, 4-tert-butylcyclohexanone 2, 2-dimethylcyclohexanone, 2, 6-dimethylcyclohexanone, menthone, 2, 6-trimethylcyclohexanone, 3, 5-tetramethylcyclohexanone, 2-chlorocyclohexanone, 2-hydroxycyclohexanone dimer, 2-methoxycyclohexanone, 8-mercaptomenthone, 2-nitrocyclohexanone, cycloheptanone, cyclooctanone, cyclononene, cyclodexanone, cycloundecanone, cyclododecanone, cyclotridecanone, cyclopentadecanone, biotanone, nopanone, 2-hydroxy-3-pinone, norcamphor, fenchone, camphor, 3-chloro-2-norbornanone, 3-bromocamphor, 3, 9-dibromocamphor, 9, 10-dibromocamphor, 3,9, 10-tribromocamphor, thiocamphoterol, bicyclo (3, 2, 1) octan-2-one, bicyclo (3, 1) nonane-9-one, 1-decalone, trans-1-decalone, 2-decalone, 8-keto tricyclo (5,2,1.0 (2, 6) decane, 2-adamantanone, chrysanthenol, 1-acetyl-2-methyl-1-cyclopentene, 1-acetyl-1-cyclohexene, 4-acetyl-1-methylcyclohexene, alpha-ionone, beta-ionone, 2-acetyl 5-norbornene, 2-methyl-2-cyclopenten-1-one, 3-methyl-2-cyclopenten-1-one, 2-pentyl-2-cyclopenten-1-one, 4-dimethyl-2-cyclopenten-1-one, 2,3,4, 5-tetramethyl-2-cyclopentanone, cis-jasmone, 3-methyl-1, 2-cyclopentanedione, 3-ethyl-2-hydroxy-2-cyclopenten-1-one, 6, 7-dihydro-1, 3-dioxin-5 (4H) -one, 2-cyclohexen-1-one, 3-methyl-2-cyclohexen-1-one, 4-dimethyl-2-cyclohexen-1-one, 3,5, -dimethyl-2-cyclohexen-1-one, 2, 4-trimethyl-2-cyclohexen-1-one, isophorone, pulegone, dihydrocarvone, carvone, 2,4, 6-tetrabromo-2, 5-cyclohexadienone, 4-methyl-4-trichloromethyl-2, 5-cyclohexadien-1-one, 5- (1-hydroxy-1-methylethyl) -2-methyl-2-cyclohexen-1-one, 3-ethoxy-2-cyclohexen-1-one, 3-ethoxy-2-methyl-2-cyclohexen-1-one, 4-dimethoxy-2, 5-cyclohexadien-1-one, 3-amino-5, 5-dimethyl-2-cyclohexen-1-one, 3- (dimethylamino) -5, 5-dimethyl-2-cyclohexen-1-one, 3- (2-hydroxyethylamino) -5, 5-dimethyl-2-cyclohexen-1-one, 2-cyclohepten-1-one, cycloheptatrienone, 8-cyclohexanecene-1-one, verbenanone, 3-methylene-2-norbornanone, 4A,5,6,7, 8-hexahydro-4A-methyl-2 (3H) -naphthalenone bicyclo (10, 3, 0) pentadeca-12 (1) -en-13-one, 1-methoxymethyl-5-norbornen-2-one, 7-syn-methoxymethyl-5-norbornen-2-one, 2-acetylcyclopentanone, 2-acetylcyclohexanone, tetramethyl-1, 3-cyclobutanedione, 3, 5-tetramethyl-1, 2-cyclopentanedione, 1, 3-cyclopentanedione, 2-methyl-1, 3-cyclopentanedione, 2-ethyl-1, 3-cyclopentanedione, 1, 3-cyclohexanedione, 1, 4-cyclohexanedione, 1, 3-cyclohexanedione, 2-methyl-1, 3-cyclohexanedione, 5-methyl-1, 3-cyclohexanedione, 5-isopropyl-1, 3-cyclohexanedione hydrate, 4-dimethyl-1, 3-cyclohexanedione, 5-dimethyl-1, 3-cyclohexanedione, 2-chloro-5, 5-dimethyl-1, 3-cyclohexanedione, camphorquinone, 3- (trifluoroacetyl) camphor, 3-heptafluorobutyryl-camphor 3-heptafluorobutyryl-camphor, cis-bicyclo (3, O) octane-3, 7-dione, cis-1, 5-dimethylbicyclo (3, 0) octane-3, 7-dione, (3 AS,7 AS) -hexahydro-3A-hydroxy-7A-methyl-1, 5-indendione, bicyclo (3, 1) nonane-3, 7-dione, trans-1, 5-decahydronaphthalenedione, pentacyclic (5,4,0,0 (2, 6), 0 (3, 10), 0 (5, 9)) -undecane-8, 11-dione, 3, 4-dihydroxy-3-cyclobutene-1, 2-dione dilithium salt, 3, 4-dimethoxy-3-cyclobutene-1, 2-dione, 3, 4-diisopropyloxy-3-cyclobutene-1, 2-dione, 3, 4-dibutoxy-3-cyclobutene-1, 2-dione, 4-cyclopentene-1, 3-dione, 4-hydroxy-5-methyl-4-cyclopentene-1, 3-dione monohydrate, 2-allyl-2-methyl-1, 3-cyclopentanedione, 2, 6-trimethyl-2-cyclohexene-1, 4-dione, 3, 5-di-tert-butyl-1, 2-benzoquinone, tetrachloro-1, 2-benzoquinone, tetrabromo-1, 2-benzoquinone, 1, 4-benzoquinone, methyl-1, 4-benzoquinone, 2, 6-dimethylbenzoquinone, thymoquinone, 2, 6-di-tert-butyl-1, 4-benzoquinone, duroquinone, 2-chloro-1, 4-benzoquinone, 2, 5-dibromo-6-isopropyl-3-methyl-1, 4-benzoquinone, tetrafluoro-1, 4-benzoquinone, tetrachloro-1, 4-benzoquinone, tetrabromo-1, 4-benzoquinone, benzoquinone 2, 5-dihydroxy-1, 4-benzoquinone, chloranic acid, 2, 6-dichloro-quinone-4-chloroimide, tetrahydroxy-1, 4-quinone hydrate, 2-hydroxymethyl-6-methoxy-1, 4-benzoquinone, 2, 3-dimethoxy-5-methyl-1, 4-benzoquinone, acetoquinone, 9-methyl-delta/5 (10) -octahydronaphthalene-1, 6-dione, 1, 4A, 8A-tetrahydro-endo-1, 4-methanonaphthalene-5, 8-dione, 2-acetyl-1, 3-cyclohexanedione, rhodizonic acid dihydrate, rhodizonic acid disodium salt, hexaketocyclohexane octahydrate, 2, 3-dichloro-1, 4,5, 8-naphthacenetetraone, 1-diethylamino-3-butanone, 4-acetoxy-2-azetidinone, 1-methyl-4-piperidone, 1-ethyl-3-piperidone hydrochloride, 1-ethyl-4-piperidone, 1-propyl-4-piperidone, 3-quininone hydrochloride, 2, 6-tetramethyl-4-piperidone monohydrate, 2, 6-tetramethyl-4-piperidone hydrochloride, 4- ((1-methyl-4 (1H) -pyridinyl-subunit) ethylene) -2, 5-cyclohexadien-1-one hydrate, 3-hydroxy-1, 2-dimethyl-4 (1H) -pyridone 3, 5-diacetyl-1, 4-dihydro-2, 6-dimethylpyridine, 5-dibromobarbituric acid, 4-oxo-TEMP radical, 2-methyltetrahydrofuran-3-one, dihydro-2, 5-tetramethyl-3 (2H) -furanone, tetrahydro-4-pyran-4-one, 1, 4-cyclohexanedione monovinyl ketal, 1, 4-cyclohexanedione mono-2, 2-dimethyl-trimethylene ketal, 4H-pyran-4-one, 2, 6-dimethyl-gamma-pyrone, 3-hydroxy-2-methyl-4-pyrone, topinone, kojic acid, exo-6-hydroxytopinone, tetrahydrothiophen-3-one, tetrahydrothiopyran-4-one, beta-dimethyl-gamma- (hydroxymethyl) -gamma-butyrolactone, 1, 6-dioxaspiro (4, 4) nonane-2, 7-dione, and mixtures thereof.

59. The method of extending the shelf-life of a food product according to claim 44, wherein said boric acid is selected from the group consisting of: methyl boric acid, ethyl boric acid, propyl boric acid, isopropyl boric acid, butyl boric acid, isobutyl boric acid, amyl boric acid, hexyl boric acid, n-octyl boric acid, cyclopentyl boric acid, 1-cyclopentenyl boric acid, cyclohexyl boric acid, phenyl boric acid, ferrocene boric acid, 1' -ferrocenediboric acid, 2-phenylethylboric acid, 2,4, 6-trivinylboroxine-pyridine complex, 3-aminophenylboric acid monohydrate, 3-aminophenylboric acid hemisulfate, 2-anthracene boric acid, 4-acetyl phenylboric acid, 3-acetyl phenylboric acid, 9-anthracene boric acid, 4-pentylphenyl boric acid, 3-acetamidophenylboric acid, 3-amino-4-methylphenyl boric acid 4-Acetoxyphenylboronic acid, phenylboronic acid, 4-bromophenylboronic acid, 2-formylphenylboronic acid, 3, 5-bis (trifluoromethyl) phenylboronic acid, 4-benzyloxyphenylboronic acid, 4-tert-butylphenylboronic acid, 4-biphenylboronic acid, 2-biphenylboronic acid, 3-biphenylboronic acid, 4' -biphenyldiboronic acid, 4-butylphenylboronic acid, 4' -bromo-4-biphenylboronic acid, 2-bromophenylboronic acid, 3-bromophenylboronic acid, 2, 4-bis (trifluoromethyl) -phenylboronic acid, 3-benzyloxyphenylboronic acid, 2- (bromomethyl) -phenylboronic acid, 2-benzyloxy-5-fluorophenylboronic acid, 3- (tert-butyldimethylsilyloxy) -phenylboronic acid, 4- (tert-butyldimethylsilyloxy) -phenylboronic acid, 2-benzyloxy-4-fluorobenzeneboronic acid, 3- (bromomethyl) -phenylboronic acid, 2, 6-bis [ (2, 6-tetramethyl-1-piperidinyl) -methyl ] -phenylboronic acid, 3- [ (tert-butoxycarbonyl) -amino ] phenylboronic acid, 4-bromo-1-naphthalene boronic acid, 2-benzyloxyphenylboronic acid, 4-benzyloxy-2-fluorobenzeneboronic acid, 4-benzyloxy-3-fluorobenzeneboronic acid, 3-butoxyphenylboronic acid, 2-butoxyphenylboronic acid, 4- (benzyloxycarbonyl) -phenylboronic acid, 3- (tert-butoxycarbonyl) -phenylboronic acid, 4-butoxyphenylboronic acid 4- (tert-Butoxycarbonyl) -phenylboronic acid, 4-carboxyphenylboronic acid, 4-chlorophenylboronic acid, 3-chlorophenylboronic acid, 2-chlorophenylboronic acid, 3-chloro-4-fluorobenzeneboronic acid, 4-cyanophenylboronic acid, 3-carboxyphenylboronic acid, 3-cyanophenylboronic acid, 5-chloro-2-methoxyphenylboronic acid, 3-carboxy-5-nitrophenylboronic acid, 2-chloro-4-methoxyphenylboronic acid, 2-cyanophenylboronic acid, 4-cyano-3-fluorobenzeneboronic acid, 2-carboxyphenylboronic acid, 4-carboxy-3-chlorophenylboronic acid, 3-chloro-4-methylphenylphenylboronic acid, 4-carbamoylphenylboronic acid, 4-chloro-3- (trifluoromethyl) -phenylboronic acid, 4-chloro-2-methylphenylboronic acid, 2-chloro-5- (trifluoromethyl) -phenylboronic acid, 4-chloro-2- (trifluoromethyl) -phenylboronic acid, 5-chloro-2-fluorophenylboronic acid, 3-chloro-4-ethoxyphenylboronic acid, 5-chloro-2-methylphenylboronic acid, 2-chloro-5-fluorophenylboronic acid, 3-cyano-4-fluorophenylboronic acid, 4-chloro-3-fluorophenylboronic acid, 2-chloro-4-fluorophenylboronic acid, 3-chloro-5-fluorophenylboronic acid, 4- (9 h-carbazol-9-yl) -phenylboronic acid, 3-carboxy-4-fluorophenylboronic acid 3-chloro-2-fluorobenzeneboronic acid, 3- (9 h-carbazol-9-yl) -phenylboronic acid, 3-chloro-4-hydroxyphenylboronic acid, 3-carbamoylphenylboronic acid, 4-chloro-2-fluorobenzeneboronic acid, 2-chloro-4-methylphenylboronic acid, 3-chloro-4-methoxyphenylboronic acid, 4-chloro-3-methylphenylboronic acid, 2, 4-dichlorobenzeneboronic acid, 3, 5-dichlorobenzeneboronic acid, 2, 5-dichlorobenzeneboronic acid, 3, 5-difluorophenylboronic acid, 2, 6-difluorophenylboronic acid, 3, 4-dimethylbenzeneboronic acid, 2, 6-dichlorobenzeneboronic acid, 2, 4-difluorophenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 2, 3-dichlorobenzeneboronic acid, 2,4, 6-tris (3, 4-dichlorophenyl) boroxine, 2, 5-difluorophenylboronic acid, 3, 4-dimethoxyphenylboronic acid, 3, 5-dimethoxyphenylboronic acid, 2, 4-dimethylbenzeneboronic acid, 2, 3-dimethylbenzeneboronic acid, 2, 5-dimethylbenzeneboronic acid, 2, 4-dimethoxyphenylboronic acid, 2, 5-dimethoxyphenylboronic acid, 2, 3-difluorophenylboronic acid, 4- (biphenylamino) -phenylboronic acid, 2, 6-dimethylbenzeneboronic acid, 3, 4-dichlorobenzeneboronic acid, 2, 3-dimethoxyphenylboronic acid, 2, 6-dimethoxyphenylboronic acid, 9-dimethylfluorenyl-2-boronic acid, 3- (dimethylamino) phenylboronate 3- (dimethylcarbamoyl) -phenylboronic acid, 2, 4-dibutoxyphenylboronic acid, 4- (dimethylamino) -phenylboronic acid, 9, 10-biphenylanthracene-2-boronic acid, 3, 5-dibromophenylboronic acid, 4- (diethylcarbamoyl) -phenylboronic acid, 2, 6-difluoro-4-methoxyphenylboronic acid, 2, 6-difluoro-3-methoxyphenylboronic acid, 2, 3-difluoro-4-methoxyphenylboronic acid, 4-ethylphenylboronic acid, 2-ethoxyphenylboronic acid, 3-ethoxyphenylboronic acid, 4-ethoxyphenylboronic acid, 2-ethylphenylboronic acid, 3- (ethoxycarbonyl) -phenylboronic acid, 4- (ethoxycarbonyl) -phenylboronic acid, 2- (ethoxycarbonyl) -phenylboronic acid, 6-ethoxy-2-naphthalene boronic acid, 4-ethoxy-3-fluorobenzeneboronic acid, 4-ethoxy-2-methylbenzoboric acid, 3-ethoxy-5-fluorobenzeneboronic acid, 4-fluorobenzeneboronic acid, 3-fluorobenzeneboronic acid, 2-fluorobenzeneboronic acid, 3-formylphenylboronic acid, 4-fluoro-2-methylbenzeneboronic acid, 2-fluoro-4-methylbenzeneboronic acid, 4-fluoro-3-methylbenzeneboronic acid, 3-fluoro-4-methylbenzeneboronic acid, 5-fluoro-2-methoxyphenylboronic acid, 2-fluoro-4-biphenyl boronic acid, 2-fluoro-5- (trifluoromethyl) -phenylboronic acid, 2-fluoro-4- (trifluoromethyl) -phenylboronic acid, 4-fluoro-3- (trifluoromethyl) -phenylboronic acid, 5-formyl-2-methoxyphenylboronic acid, 3-fluoro-4-methoxyphenylboronic acid, 2-fluoro-3-methoxyphenylboronic acid, 2-fluoro-6-methoxyphenylboronic acid, 3-fluoro-4' -methylbenzeneboronic acid, 3-fluoro-propyl-4- (trifluoromethyl) -phenylboronic acid, 2-fluoro-4- (trifluoromethyl) -phenylboronic acid, 3-fluoro-methoxy phenylboronic acid, 3-fluoro-3-methoxyphenylboronic acid, 5-fluoro-2-methylbenzoboric acid, 5-fluoro-2-hydroxybenzeneboronic acid, 2-fluoro-3- (trifluoromethyl) phenylboronic acid, 3-fluoro-4-formylphenylboronic acid, 4-fluoro-2- (trifluoromethyl) phenylboronic acid, 4-fluoro-3-formylphenylboronic acid, 2-fluoro-4- (methoxycarbonyl) -phenylboronic acid, 2-hydroxybenzeneboronic acid, 3-hydroxybenzeneboronic acid, 4- (hydroxymethyl) phenylboronic acid, 4-hydroxybenzeneboronic acid, 3- (hydroxymethyl) phenylboronic acid, 2- (hydroxymethyl) phenylboronic acid, 4-hexylphenylboronic acid, 4-hydroxy-2-methylbenzoboric acid, 3- (hydroxymethyl) -4-methoxyphenylboronic acid, 4-isopropylphenylboronic acid, 4-iodophenylboronic acid, 3-isopropylphenylboronic acid, 4- (isopropylthio) phenylboronic acid, 4-methylbenzylphenylboronic acid, 4-methyl-3-nitrobenzeneboronic acid, 4-methoxyphenylboronic acid, 2-methylbenzylboronic acid, 3- (methoxyphenylboronic acid, 3-benzylboronic acid, 3- (methylthiophenylboronic acid, 2-thiophenylboronic acid, 3- (methylthiophenylboronic acid) 2-methylthioboronic acid, 3- (methylthiophenylboronic acid), 3- (methoxycarbonyl) phenylboronic acid, 4- (methylsulfonyl) phenylboronic acid, 4-methoxy-2, 6-dimethylbenzeneboronic acid, 4-methoxy-2-methylbenzoboric acid, 6-methoxy-2-naphthaleneboronic acid, 2-methoxy-5-methylbenzoboric acid, 3-mercaptophenylboronic acid, 4-methyl-1-naphthaleneboronic acid, 3-methacrylamidophenylboronic acid, 4- (methoxymethyl) phenylboronic acid, 2- (methylsulfonyl) phenylboronic acid, 4-methoxy-3, 5-dimethylbenzeneboronic acid, 3-nitrobenzeneboronic acid 1-naphthaleneboric acid, 2-naphthaleneboric acid, 4- (1-naphthyl) phenylboric acid, 2-nitrobenzeneboric acid, 4-nitrobenzeneboric acid, 10- (2-naphthyl) anthracene-9-boric acid, 4- (2-naphthyl) phenylboric acid, 3- (2-naphthyl) phenylboric acid, 9-phenanthreneboric acid, 1, 4-phenylenedioboric acid, 1-pyrenylboric acid, pentafluorophenylboric acid, 4-propoxyphenylboric acid, 10-phenyl-9-anthracene boric acid, 2- (pivaloylamide) phenylboric acid, 4- [ (1-pyrrolidinyl) carbonyl ] -phenylboric acid, 4- (1-phenyl-1 h-benzimidazol-2-yl) phenylboric acid, 4- (trans-4-propylcyclohexyl) -phenylboronic acid, 4-phenylnaphthalene-1-boronic acid, 4- (1-pyrenyl) phenylboronic acid, 4- (trans-4-pentylcyclohexyl) -phenylboronic acid, 4 '-pentyloxybiphenyl-4-boronic acid, 4- (3-pyridinyl) phenylboronate, 9' -spirocyclic bis [9 h-fluorene ] -2-boronic acid, 4- (trifluoromethoxy) phenylboronic acid, 4- (trifluoromethyl) phenylboronic acid, 3- (trifluoromethyl) phenylboronic acid, 2- (trifluoromethyl) -phenylboronic acid, 2,4, 6-tris (4-fluorophenyl) boroxine, 2,4, 6-tris (m-terphenyl-5 '-yl) boroxine 2,4, 6-tris (3, 4, 5-trifluorophenyl) -boroxine, 2,4, 6-trimethylphenylboronic acid, 3- (trifluoromethoxy) phenylboronic acid, 2-p-terphenylboronic acid, 2- (trifluoromethoxy) phenylboronic acid, 2,4, 6-tris (3, 4-difluorophenyl) -boroxine, 2,3, 4-trifluorophenylboronic acid, 2,4, 6-triphenylboroxine, 2,4, 6-triisopropylphenylboronic acid, 3- (trimethylsilyl) phenylboronic acid, 4- (trimethylsilyl) phenylboronic acid, 5' -m-terphenylboronic acid, 2,4, 6-trifluorophenylboronic acid, 3,4, 5-trimethoxyphenylboronic acid, 2,3, 5-trifluorophenylboronic acid, 2- [ (2, 6-tetramethyl-1-piperidinyl) -methyl ] phenylboronic acid, 10- (1, 1':3',1 '-terphenyl-5' -yl) -anthracene-9-boronic acid, 4-vinylphenylboronic acid, 2-vinylphenylboronic acid, 5-acetyl-2-thiopheneboronic acid, 5-bromo-2-thiopheneboronic acid, benzo [ b ] thiophene-2-boronic acid, benzofuran-2-boronic acid, 2-bromopyridine-5-boronic acid, 1- (tert-butoxycarbonyl) -2-pyrroleboronic acid, 1, 4-benzodioxabicyclo-6-boronic acid, benzofuran-3-boronic acid, benzo [ b ] thiophene-3-boronic acid, 5-chloro-2-thiopheneboronic acid, 2-chloropyridine-5-boronic acid, 2-chloropyridine-3-boronic acid, 2-chloropyridine-4-boronic acid, 5-chloro-2-fluoropyridine-3-boronic acid, dithieno [3,2-b:2',3' -d ] -thiophene-2-boronic acid, 2, 6-difluoro-3-pyridineboronic acid, dibenzofuran-4-benzofurane-3-boronic acid, dibenzofuran-4-boronic acid, dibenzofuran-3-boronic acid, 2-chloropyridine-3-boronic acid, dibenzofuran-3-boronic acid, 2-chloropyridine-boronic acid, 3-boronic acid, dibenzo-4-phenylboronic acid, 2-ethoxypyridine-5-boronic acid, 9-ethylcarbazole-3-boronic acid, 2-furanboronic acid, 3-furanboronic acid, 5 '-formyl-2, 2' -bithiophene-5-boronic acid, 5-formyl-2-thiopheneboronic acid, 5-formyl-2-furanboronic acid, 2-fluoropyridine-3-boronic acid, 2-fluoropyridine-5-boronic acid, 5-fluoropyridine-3-boronic acid, 2-fluoropyridine-4-boronic acid, 2-fluoro-3-methylpyridine-5-boronic acid, 6-indoleboronic acid, 5-methyl-2-thiopheneboronic acid, 2-methoxypyridine-5-boronic acid, 3,4- (methylenedioxy) phenylboronic acid, 2-methoxypyridine-3-boronic acid, 2-methoxypyridine-5-boronate, 2-methoxypyridine-5-pyrimidine boronic acid, 2-methoxypyridine-4-boronic acid, 5-methoxypyridine-3-boronic acid, 4-boronic acid, 3-pyridines, 5-pyrimidine-boronic acid, 9-phenylcarbazole-3-boronic acid, 9-phenylboronic acid, 9-phenylpyridine-5-boronic acid, quinoline-3-boronic acid, quinoline-3-boronic acid, thieno [3,2-b ] thiophene-2-boronic acid, 2- (trifluoromethyl) pyridine-5-boronic acid, and mixtures thereof.

60. The method of extending the shelf-life of a food product of claim 59, wherein said boric acid is selected from the group consisting of: 4-bromophenylboronic acid, butylboronic acid, phenylboronic acid, 4-tert-butylphenylboronic acid, 3-chlorophenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 4- (methoxycarbonyl) -phenylboronic acid, 2-methoxyphenylboronic acid, 3-methoxyphenylboronic acid and mixtures thereof.

61. The method of extending the shelf-life of a food product of claim 60, wherein said boric acid is selected from the group consisting of: butyl boric acid, phenyl boric acid, and mixtures thereof.

62. The method of extending the shelf-life of a food product according to claim 44, wherein said ligand is selected from the group consisting of: iodide, bromide, sulfide, thiocyanate, chloride, nitrate, azide, fluoride, hydroxide, oxalate, nitrite, isothiocyanate, acetonitrile, pyridine, bipyridine, nitrite, triphenylphosphine, cyanide, aminopolycarboxylic acid, cryptate, cyclopentadienyl, diethylenetriamine, dimethylglyoxime ester, diethylenetriamine pentaacetic acid, ethylenediamine triacetate, glycine, nitrosyl, nitrilotriacetic acid, boric acid, monophenol, polyphenols, benzyl ether, 2-butoxyethanol, triethylenetetramine sulfite, and mixtures thereof.

63. The method of extending the shelf-life of a food product according to claim 44, wherein said ligand is selected from the group consisting of: aspartic acid, 4-tert-butylcatechol, catechol, citric acid, 2, 3-dihydroxynaphthalene, 2, 4-dihydroxybenzophenone, diglyme, dimethylglyoxime, carbon monoxide, acetylacetone, ammonia, ethylenediamine acetic acid; sodium, potassium and ammonium salts of ethylenediamine; ethylenediamine tetraacetic acid; sodium, potassium and ammonium salts of ethylenediamine tetraacetic acid; gallic acid, glutamic acid, histidine, lactic acid, maleic acid, malic acid, mandelic acid, dimethyl maleate, dimethyl malonate, diethyl malonate, oxalic acid, 1, 10-phenanthroline, gallate, pyrogallic acid, salicylic acid, thioglycolic acid, ammonium carbamate, n-butyl lactate, butyramide, cinnamyl alcohol, dibutyl adipate, diethyl tartrate, diethyl malate, diethyl oxalate, diethyl succinate, 2,3, 4-trihydroxybenzophenone, and mixtures thereof.

64. The method of extending the shelf-life of a food product according to claim 44, wherein said ligand is selected from the group consisting of: 1, 3-dicarbonyl, R-C (O) -CH ₂ -C (O) -R, wherein R is an alkyl group of up to 10 carbons.

65. The method of extending the shelf-life of a food product of claim 64, wherein said ligand is selected from the group consisting of: acetylacetone, 2, 3-butanedione, 2, 3-pentanedione, 2, 3-hexanedione, trifluoroacetylacetone, hexafluoroacetylacetone, and mixtures thereof.

66. The method of extending the shelf-life of a food product according to claim 44, wherein said precursor produces a shelf-life extender when exposed to moisture.

67. A food product treated by the method of extending the shelf life of a food product of claim 44.

68. The method of extending the shelf-life of a food product according to claim 44, wherein said food product is selected from the group consisting of a liquid and a solid.

69. The method of extending the shelf-life of a food product according to claim 44, wherein said food product is at least a portion of a plant, animal, fungal or processed food product.

70. The method of extending the shelf-life of a food product of claim 69, wherein said food product is selected from the group consisting of: fruits, vegetables, meats, fish, seeds, and mushrooms.

71. The method of extending the shelf-life of a food product of claim 70, wherein said food product is selected from the group consisting of: apples, pears, beets, bananas, grapes, potatoes, lettuce, avocados, watermelons, hami melons, cherries, cranberries, honeymelos, pineapple, pumpkin, tomatoes, cucumbers, peppers, carrots, cabbage, onions, milk, fruit juices, cereals, beans, nuts, root vegetables, grapefruits, guava, kiwi, lemon, cowberry fruits, litchi, mangoes, melons, oranges, papaya, pineapple, pomegranates, dried plums, raspberries, spinach, strawberries, sugarcanes, carrots, chicken, mutton, pork, beef, camel meat, horse meat, emu meat, short crocodile meat, turtle meat, ostrich meat, duck meat, deer meat, zebra meat, buffalo meat, bast, flatfish, dog cods, mouth bream, white crabs, rainbow trout, hard shell crabs, bikins, spanners, cuttlefish, eastern, pacificus, oyster, pacificus, crassostre herring, snake-tooth single-line fish, mohs fish, orange codfish, atlantic weever, victoria lake weever, oyster, sea urchin, atlantic mackerel, sardine, jetstreke weever, european sea weever hybridization stripe weever, bream, cod, head fish, black lead cod, long tail cod, alaska cod, rock fish, pink salmon, sea bream, tilapia, turbot, glass weever, lake white salmon, sea bream, sea brea, sea bream hybridization stripe weever, bream, cod, head fish, haddock, long tail cod, alaska cod, and the fish is selected from the group consisting of salmon, sea bream, tilapia, turbot, glass weever, lake white salmon, sea bream, multi-Buddha flatfish, sturgeon, square head fish, warrior fish, golden spanish, abalone, conch, stone crab, U.S. lobster, spiny lobster, octopus, black tiger shrimp, freshwater shrimp, bay shrimp, pacific white shrimp, squid, australian pneumofish, single fin cod, dog shark, cape ferret, dolphin fish, longhead fish, gray mackerel shark, sisal, longfin tuna, yellow fin tuna, ivory mussel, oriental flat shrimp, scallop, rock shrimp, pike, chile sea bass, armyworm, yellow croaker, eel, blue gun fish, cuttlefish, red salmon and blue fin tuna.

72. A method of extending the shelf life of a food product comprising treating the food product by a method selected from the group consisting of: adding a shelf-life extender to said food product, exposing said food product to a vapor of said shelf-life extender, coating said food product with said shelf-life extender, and releasing said shelf-life extender from a pouch, wherein said shelf-life extender or a precursor thereof is selected from the group consisting of isothiocyanates, non-aromatic cyclic ketones, boric acid, and ligands.

73. The method for extending the shelf life of a food product of claim 72, wherein said isothiocyanate is present in the range of 1ng/ml to 5000ng/ml in the vapor phase or said isothiocyanate is present in the range of 1mg/ml to 200mg/ml in the liquid medium.

74. The method of extending the shelf-life of a food product according to claim 72, wherein said coating comprises forming a solution comprising said shelf-life extending agent and an edible coating and applying said solution to said food product by a method selected from the group consisting of spraying, coating, dipping, rinsing and washing.

75. A method of extending the shelf-life of a food product according to claim 74, wherein said solution comprises from 0.1% to 90% by weight of said shelf-life extending agent.

76. A method of extending the shelf-life of a food product according to claim 72, wherein said shelf-life extending agent is a liquid, or is a sublimating or decomposing solid, and said vapor to which said food product is exposed comprises said liquid, or said decomposing or sublimating solid.

77. A method of extending the shelf-life of a food product according to claim 76, wherein said liquid, or said sublimated or decomposed solid, provides at least 1ppb of said shelf-life extender to the atmosphere surrounding said food product.

78. A method of extending the shelf-life of a food product according to claim 72, wherein said treating comprises prior exposure to said shelf-life extender.

79. The method of extending the shelf-life of a food product of claim 72, wherein said releasing said shelf-life extending agent from said pouch comprises controlled release of said shelf-life extending agent.

80. The method for extending the shelf-life of a food product of claim 72, wherein the food product is in an atmosphere having a relative humidity greater than 50%.

81. The method for extending the shelf-life of a food product of claim 72, wherein said coating is an edible coating.

82. The method of extending the shelf-life of a food product of claim 72, wherein said food product is fumigated with said shelf-life extender.

83. The method of extending the shelf life of a food product of claim 72, wherein said isothiocyanate is selected from the group consisting of: allyl isothiocyanate, methyl isothiocyanate, benzyl isothiocyanate, isopropyl isothiocyanate, isobutyl isothiocyanate, propyl isothiocyanate, benzoyl isothiocyanate, cyclohexyl isothiocyanate, ethyl isothiocyanate, butyl isothiocyanate, fluorescein isothiocyanate, ethoxycarbonyl isothiocyanate, phenyl isothiocyanate, 3-iodophenyl isothiocyanate, 4-chlorophenyl isothiocyanate, 2-phenethyl isothiocyanate, 3-bromophenyl isothiocyanate, fluorescein 5-isothiocyanate, 3-pyridyl isothiocyanate, 1-adamantyl isothiocyanate, 1-naphthyl isothiocyanate, 2-methoxyphenyl isothiocyanate, 4-nitrophenyl isothiocyanate, 4-methoxyphenyl isothiocyanate, fluorescein isothiocyanate dextran, 4-bromophenyl isothiocyanate, fluorescein 6-isothiocyanate, 2-chlorophenyl isothiocyanate, 4-cyanophenyl isothiocyanate, 4-fluorophenyl isothiocyanate, 2-fluorophenyl isothiocyanate, 3-fluorophenyl isothiocyanate, 2-chloroethyl isothiocyanate, 3, 4-dimethoxyphenyl isothiocyanate, 2, 4-difluorophenyl isothiocyanate, 4- (trifluoromethyl) phenyl isothiocyanate, 2- (trifluoromethyl) phenyl isothiocyanate, 3- (methyl) 2-chlorophenyl isothiocyanate, 3-chlorophenyl isothiocyanate, 3- (methyl) 3-chlorophenyl isothiocyanate, 3-propyl isothiocyanate 4- (trifluoromethoxy) phenyl isothiocyanate, 2, 4-dimethylphenyl isothiocyanate, 3, 4-difluorophenyl isothiocyanate, 2, 4-dimethoxyphenyl isothiocyanate, 2, 3-dichlorophenyl isothiocyanate, 2, 4-dichlorophenyl isothiocyanate, sec-butyl isothiocyanate, n-octyl isothiocyanate, 4-penten-1-yl isothiocyanate, p-toluene isothiocyanate, o-toluene isothiocyanate, 3-buten-1-yl isothiocyanate, 4-dimethylamino-1-naphthyl isothiocyanate, 4- (dimethylamino) azobenzene 4' -isothiocyanate, m-toluene isothiocyanate, 2,4, 6-trimethylphenyl isothiocyanate, 3, 5-bis (trifluoromethyl) phenyl isothiocyanate, 4-tert-butylphenyl isothiocyanate, 5-fluorophthaloyl- β -d-glucopyranosyl isothiocyanate, 2,3,4, 6-tetra-o-acetyl- β -d-glucopyranosyl isothiocyanate, 4-isothiocyano-2- (trifluoromethyl) benzonitrile, 3-isocyano-cyanophenyl isothiocyanate, 3-isocyano-propyl-isopropyl-1, 1-cyano-isopropyl-3-isocyano-phenyl isothiocyanate, and mixtures thereof.

84. The method for extending the shelf-life of a food product of claim 83, wherein said isothiocyanate is selected from the group consisting of: allyl isothiocyanate, allyl thiocyanate, benzyl isothiocyanate, butyl isothiocyanate, 1-cyano-2, 3-cyclothiopropane, cyclopentyl isothiocyanate, diallyl sulfide, cyclothiocarbonitrile, isobutyl isothiocyanate, isopropyl isothiocyanate, methyl isothiocyanate, oxazolidinethione, phenethyl isothiocyanate, phenethyl thiocyanate, phenyl isothiocyanate, phenylpropyl thiocyanate, ethyl isothiocyanate, propyl isothiocyanate, butyl thiocyanate, t-octyl thiocyanate, cyclohexyl isothiocyanate, 1-adamantyl isothiocyanate, ethoxycarbonyl isothiocyanate, 2,3,4, 6-tetra-o-acetyl-beta-D-glucopyranosyl isothiocyanate, and mixtures thereof.

85. The method of extending the shelf life of a food product of claim 72, wherein said non-aromatic cyclic ketone is selected from the group consisting of: cyclobutanone, cyclopentanone, 2-methylcyclopentanone, 3-methylcyclopentanone, 2-dimethylcyclopentanone, 2, 4-dimethylcyclopentanone, 2-chlorocyclopentanone, cyclohexanone, 2-methylcyclohexanone, 2-tert-butylcyclohexanone, 3-methylcyclohexanone, 4-ethylcyclohexanone, 4-tert-butylcyclohexanone 2, 2-dimethylcyclohexanone, 2, 6-dimethylcyclohexanone, menthone, 2, 6-trimethylcyclohexanone, 3, 5-tetramethylcyclohexanone, 2-chlorocyclohexanone, 2-hydroxycyclohexanone dimer, 2-methoxycyclohexanone, 8-mercaptomenthone, 2-nitrocyclohexanone, cycloheptanone, cyclooctanone, cyclononene, cyclodexanone, cycloundecanone, cyclododecanone, cyclotridecanone, cyclopentadecanone, biotanone, nopanone, 2-hydroxy-3-pinone, norcamphor, fenchone, camphor, 3-chloro-2-norbornanone, 3-bromocamphor, 3, 9-dibromocamphor, 9, 10-dibromocamphor, 3,9, 10-tribromocamphor, thiocamphoterol, bicyclo (3, 2, 1) octan-2-one, bicyclo (3, 1) nonane-9-one, 1-decalone, trans-1-decalone, 2-decalone, 8-keto tricyclo (5,2,1.0 (2, 6) decane, 2-adamantanone, chrysanthenol, 1-acetyl-2-methyl-1-cyclopentene, 1-acetyl-1-cyclohexene, 4-acetyl-1-methylcyclohexene, alpha-ionone, beta-ionone, 2-acetyl 5-norbornene, 2-methyl-2-cyclopenten-1-one, 3-methyl-2-cyclopenten-1-one, 2-pentyl-2-cyclopenten-1-one, 4-dimethyl-2-cyclopenten-1-one, 2,3,4, 5-tetramethyl-2-cyclopentanone, cis-jasmone, 3-methyl-1, 2-cyclopentanedione, 3-ethyl-2-hydroxy-2-cyclopenten-1-one, 6, 7-dihydro-1, 3-dioxin-5 (4H) -one, 2-cyclohexen-1-one, 3-methyl-2-cyclohexen-1-one, 4-dimethyl-2-cyclohexen-1-one, 3,5, -dimethyl-2-cyclohexen-1-one, 2, 4-trimethyl-2-cyclohexen-1-one, isophorone, pulegone, dihydrocarvone, carvone, 2,4, 6-tetrabromo-2, 5-cyclohexadienone, 4-methyl-4-trichloromethyl-2, 5-cyclohexadien-1-one, 5- (1-hydroxy-1-methylethyl) -2-methyl-2-cyclohexen-1-one, 3-ethoxy-2-cyclohexen-1-one, 3-ethoxy-2-methyl-2-cyclohexen-1-one, 4-dimethoxy-2, 5-cyclohexadien-1-one, 3-amino-5, 5-dimethyl-2-cyclohexen-1-one, 3- (dimethylamino) -5, 5-dimethyl-2-cyclohexen-1-one, 3- (2-hydroxyethylamino) -5, 5-dimethyl-2-cyclohexen-1-one, 2-cyclohepten-1-one, cycloheptatrienone, 8-cyclohexanecene-1-one, verbenanone, 3-methylene-2-norbornanone, 4A,5,6,7, 8-hexahydro-4 a-methyl-2 (3H) -naphthalenone bicyclo (10, 3, 0) pentadeca-12 (1) -en-13-one, 1-methoxymethyl-5-norbornen-2-one, 7-syn-methoxymethyl-5-norbornen-2-one, 2-acetylcyclopentanone, 2-acetylcyclohexanone, tetramethyl-1, 3-cyclobutanedione, 3, 5-tetramethyl-1, 2-cyclopentanedione, 1, 3-cyclopentanedione, 2-methyl-1, 3-cyclopentanedione, 2-ethyl-1, 3-cyclopentanedione, 1, 3-cyclohexanedione, 1, 4-cyclohexanedione, 1, 3-cyclohexanedione, 2-methyl-1, 3-cyclohexanedione, 5-methyl-1, 3-cyclohexanedione, 5-isopropyl-1, 3-cyclohexanedione hydrate, 4-dimethyl-1, 3-cyclohexanedione, 5-dimethyl-1, 3-cyclohexanedione, 2-chloro-5, 5-dimethyl-1, 3-cyclohexanedione, camphorquinone, 3- (trifluoroacetyl) camphor, 3-heptafluorobutyryl-camphor 3-heptafluorobutyryl-camphor, cis-bicyclo (3, O) octane-3, 7-dione, cis-1, 5-dimethylbicyclo (3, 0) octane-3, 7-dione, (3 AS,7 AS) -hexahydro-3A-hydroxy-7A-methyl-1, 5-indendione, bicyclo (3, 1) nonane-3, 7-dione, trans-1, 5-decahydronaphthalenedione, pentacyclic (5,4,0,0 (2, 6), 0 (3, 10), 0 (5, 9)) -undecane-8, 11-dione, 3, 4-dihydroxy-3-cyclobutene-1, 2-dione dilithium salt, 3, 4-dimethoxy-3-cyclobutene-1, 2-dione, 3, 4-diisopropyloxy-3-cyclobutene-1, 2-dione, 3, 4-dibutoxy-3-cyclobutene-1, 2-dione, 4-cyclopentene-1, 3-dione, 4-hydroxy-5-methyl-4-cyclopentene-1, 3-dione monohydrate, 2-allyl-2-methyl-1, 3-cyclopentanedione, 2, 6-trimethyl-2-cyclohexene-1, 4-dione, 3, 5-di-tert-butyl-1, 2-benzoquinone, tetrachloro-1, 2-benzoquinone, tetrabromo-1, 2-benzoquinone, 1, 4-benzoquinone, methyl-1, 4-benzoquinone, 2, 6-dimethylbenzoquinone, thymoquinone, 2, 6-di-tert-butyl-1, 4-benzoquinone, duroquinone, 2-chloro-1, 4-benzoquinone, 2, 5-dibromo-6-isopropyl-3-methyl-1, 4-benzoquinone, tetrafluoro-1, 4-benzoquinone, tetrachloro-1, 4-benzoquinone, tetrabromo-1, 4-benzoquinone, benzoquinone 2, 5-dihydroxy-1, 4-benzoquinone, chloranic acid, 2, 6-dichloro-quinone-4-chloroimide, tetrahydroxy-1, 4-quinone hydrate, 2-hydroxymethyl-6-methoxy-1, 4-benzoquinone, 2, 3-dimethoxy-5-methyl-1, 4-benzoquinone, acetoquinone, 9-methyl-delta/5 (10) -octahydronaphthalene-1, 6-dione, 1, 4A, 8A-tetrahydro-endo-1, 4-methanonaphthalene-5, 8-dione, 2-acetyl-1, 3-cyclohexanedione, rhodizonic acid dihydrate, rhodizonic acid disodium salt, hexaketocyclohexane octahydrate, 2, 3-dichloro-1, 4,5, 8-naphthacenetetraone, 1-diethylamino-3-butanone, 4-acetoxy-2-azetidinone, 1-methyl-4-piperidone, 1-ethyl-3-piperidone hydrochloride, 1-ethyl-4-piperidone, 1-propyl-4-piperidone, 3-quininone hydrochloride, 2, 6-tetramethyl-4-piperidone monohydrate, 2, 6-tetramethyl-4-piperidone hydrochloride, 4- ((1-methyl-4 (1H) -pyridinyl-subunit) ethylene) -2, 5-cyclohexadien-1-one hydrate, 3-hydroxy-1, 2-dimethyl-4 (1H) -pyridone 3, 5-diacetyl-1, 4-dihydro-2, 6-dimethylpyridine, 5-dibromobarbituric acid, 4-oxo-TEMP radical, 2-methyltetrahydrofuran-3-one, dihydro-2, 5-tetramethyl-3 (2H) -furanone, tetrahydro-4-pyran-4-one, 1, 4-cyclohexanedione monovinyl ketal, 1, 4-cyclohexanedione mono-2, 2-dimethyl-trimethylene ketal, 4H-pyran-4-one, 2, 6-dimethyl-gamma-pyrone, 3-hydroxy-2-methyl-4-pyrone, topinone, kojic acid, exo-6-hydroxytopinone, tetrahydrothiophen-3-one, tetrahydrothiopyran-4-one, beta-dimethyl-gamma- (hydroxymethyl) -gamma-butyrolactone, 1, 6-dioxaspiro (4, 4) nonane-2, 7-dione, and mixtures thereof.

86. A method of extending the shelf-life of a food product according to claim 72, wherein said boric acid is selected from the group consisting of: methyl boric acid, ethyl boric acid, propyl boric acid, isopropyl boric acid, butyl boric acid, isobutyl boric acid, amyl boric acid, hexyl boric acid, n-octyl boric acid, cyclopentyl boric acid, 1-cyclopentenyl boric acid, cyclohexyl boric acid, phenyl boric acid, ferrocene boric acid, 1' -ferrocenediboric acid, 2-phenylethylboric acid, 2,4, 6-trivinylboroxine-pyridine complex, 3-aminophenylboric acid monohydrate, 3-aminophenylboric acid hemisulfate, 2-anthracene boric acid, 4-acetyl phenylboric acid, 3-acetyl phenylboric acid, 9-anthracene boric acid, 4-pentylphenyl boric acid, 3-acetamidophenylboric acid, 3-amino-4-methylphenyl boric acid 4-Acetoxyphenylboronic acid, phenylboronic acid, 4-bromophenylboronic acid, 2-formylphenylboronic acid, 3, 5-bis (trifluoromethyl) phenylboronic acid, 4-benzyloxyphenylboronic acid, 4-tert-butylphenylboronic acid, 4-biphenylboronic acid, 2-biphenylboronic acid, 3-biphenylboronic acid, 4' -biphenyldiboronic acid, 4-butylphenylboronic acid, 4' -bromo-4-biphenylboronic acid, 2-bromophenylboronic acid, 3-bromophenylboronic acid, 2, 4-bis (trifluoromethyl) -phenylboronic acid, 3-benzyloxyphenylboronic acid, 2- (bromomethyl) -phenylboronic acid, 2-benzyloxy-5-fluorophenylboronic acid, 3- (tert-butyldimethylsilyloxy) -phenylboronic acid, 4- (tert-butyldimethylsilyloxy) -phenylboronic acid, 2-benzyloxy-4-fluorobenzeneboronic acid, 3- (bromomethyl) -phenylboronic acid, 2, 6-bis [ (2, 6-tetramethyl-1-piperidinyl) -methyl ] -phenylboronic acid, 3- [ (tert-butoxycarbonyl) -amino ] phenylboronic acid, 4-bromo-1-naphthalene boronic acid, 2-benzyloxyphenylboronic acid, 4-benzyloxy-2-fluorobenzeneboronic acid, 4-benzyloxy-3-fluorobenzeneboronic acid, 3-butoxyphenylboronic acid, 2-butoxyphenylboronic acid, 4- (benzyloxycarbonyl) -phenylboronic acid, 3- (tert-butoxycarbonyl) -phenylboronic acid, 4-butoxyphenylboronic acid 4- (tert-Butoxycarbonyl) -phenylboronic acid, 4-carboxyphenylboronic acid, 4-chlorophenylboronic acid, 3-chlorophenylboronic acid, 2-chlorophenylboronic acid, 3-chloro-4-fluorobenzeneboronic acid, 4-cyanophenylboronic acid, 3-carboxyphenylboronic acid, 3-cyanophenylboronic acid, 5-chloro-2-methoxyphenylboronic acid, 3-carboxy-5-nitrophenylboronic acid, 2-chloro-4-methoxyphenylboronic acid, 2-cyanophenylboronic acid, 4-cyano-3-fluorobenzeneboronic acid, 2-carboxyphenylboronic acid, 4-carboxy-3-chlorophenylboronic acid, 3-chloro-4-methylphenylphenylboronic acid, 4-carbamoylphenylboronic acid, 4-chloro-3- (trifluoromethyl) -phenylboronic acid, 4-chloro-2-methylphenylboronic acid, 2-chloro-5- (trifluoromethyl) -phenylboronic acid, 4-chloro-2- (trifluoromethyl) -phenylboronic acid, 5-chloro-2-fluorophenylboronic acid, 3-chloro-4-ethoxyphenylboronic acid, 5-chloro-2-methylphenylboronic acid, 2-chloro-5-fluorophenylboronic acid, 3-cyano-4-fluorophenylboronic acid, 4-chloro-3-fluorophenylboronic acid, 2-chloro-4-fluorophenylboronic acid, 3-chloro-5-fluorophenylboronic acid, 4- (9 h-carbazol-9-yl) -phenylboronic acid, 3-carboxy-4-fluorophenylboronic acid 3-chloro-2-fluorobenzeneboronic acid, 3- (9 h-carbazol-9-yl) -phenylboronic acid, 3-chloro-4-hydroxyphenylboronic acid, 3-carbamoylphenylboronic acid, 4-chloro-2-fluorobenzeneboronic acid, 2-chloro-4-methylphenylboronic acid, 3-chloro-4-methoxyphenylboronic acid, 4-chloro-3-methylphenylboronic acid, 2, 4-dichlorobenzeneboronic acid, 3, 5-dichlorobenzeneboronic acid, 2, 5-dichlorobenzeneboronic acid, 3, 5-difluorophenylboronic acid, 2, 6-difluorophenylboronic acid, 3, 4-dimethylbenzeneboronic acid, 2, 6-dichlorobenzeneboronic acid, 2, 4-difluorophenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 2, 3-dichlorobenzeneboronic acid, 2,4, 6-tris (3, 4-dichlorophenyl) boroxine, 2, 5-difluorophenylboronic acid, 3, 4-dimethoxyphenylboronic acid, 3, 5-dimethoxyphenylboronic acid, 2, 4-dimethylbenzeneboronic acid, 2, 3-dimethylbenzeneboronic acid, 2, 5-dimethylbenzeneboronic acid, 2, 4-dimethoxyphenylboronic acid, 2, 5-dimethoxyphenylboronic acid, 2, 3-difluorophenylboronic acid, 4- (biphenylamino) -phenylboronic acid, 2, 6-dimethylbenzeneboronic acid, 3, 4-dichlorobenzeneboronic acid, 2, 3-dimethoxyphenylboronic acid, 2, 6-dimethoxyphenylboronic acid, 9-dimethylfluorenyl-2-boronic acid, 3- (dimethylamino) phenylboronate 3- (dimethylcarbamoyl) -phenylboronic acid, 2, 4-dibutoxyphenylboronic acid, 4- (dimethylamino) -phenylboronic acid, 9, 10-biphenylanthracene-2-boronic acid, 3, 5-dibromophenylboronic acid, 4- (diethylcarbamoyl) -phenylboronic acid, 2, 6-difluoro-4-methoxyphenylboronic acid, 2, 6-difluoro-3-methoxyphenylboronic acid, 2, 3-difluoro-4-methoxyphenylboronic acid, 4-ethylphenylboronic acid, 2-ethoxyphenylboronic acid, 3-ethoxyphenylboronic acid, 4-ethoxyphenylboronic acid, 2-ethylphenylboronic acid, 3- (ethoxycarbonyl) -phenylboronic acid, 4- (ethoxycarbonyl) -phenylboronic acid, 2- (ethoxycarbonyl) -phenylboronic acid, 6-ethoxy-2-naphthalene boronic acid, 4-ethoxy-3-fluorobenzeneboronic acid, 4-ethoxy-2-methylbenzoboric acid, 3-ethoxy-5-fluorobenzeneboronic acid, 4-fluorobenzeneboronic acid, 3-fluorobenzeneboronic acid, 2-fluorobenzeneboronic acid, 3-formylphenylboronic acid, 4-fluoro-2-methylbenzeneboronic acid, 2-fluoro-4-methylbenzeneboronic acid, 4-fluoro-3-methylbenzeneboronic acid, 3-fluoro-4-methylbenzeneboronic acid, 5-fluoro-2-methoxyphenylboronic acid, 2-fluoro-4-biphenyl boronic acid, 2-fluoro-5- (trifluoromethyl) -phenylboronic acid, 2-fluoro-4- (trifluoromethyl) -phenylboronic acid, 4-fluoro-3- (trifluoromethyl) -phenylboronic acid, 5-formyl-2-methoxyphenylboronic acid, 3-fluoro-4-methoxyphenylboronic acid, 2-fluoro-3-methoxyphenylboronic acid, 2-fluoro-6-methoxyphenylboronic acid, 3-fluoro-4' -methylbenzeneboronic acid, 3-fluoro-propyl-4- (trifluoromethyl) -phenylboronic acid, 2-fluoro-4- (trifluoromethyl) -phenylboronic acid, 3-fluoro-methoxy phenylboronic acid, 3-fluoro-3-methoxyphenylboronic acid, 5-fluoro-2-methylbenzoboric acid, 5-fluoro-2-hydroxybenzeneboronic acid, 2-fluoro-3- (trifluoromethyl) phenylboronic acid, 3-fluoro-4-formylphenylboronic acid, 4-fluoro-2- (trifluoromethyl) phenylboronic acid, 4-fluoro-3-formylphenylboronic acid, 2-fluoro-4- (methoxycarbonyl) -phenylboronic acid, 2-hydroxybenzeneboronic acid, 3-hydroxybenzeneboronic acid, 4- (hydroxymethyl) phenylboronic acid, 4-hydroxybenzeneboronic acid, 3- (hydroxymethyl) phenylboronic acid, 2- (hydroxymethyl) phenylboronic acid, 4-hexylphenylboronic acid, 4-hydroxy-2-methylbenzoboric acid, 3- (hydroxymethyl) -4-methoxyphenylboronic acid, 4-isopropylphenylboronic acid, 4-iodophenylboronic acid, 3-isopropylphenylboronic acid, 4- (isopropylthio) phenylboronic acid, 4-methylbenzylphenylboronic acid, 4-methyl-3-nitrobenzeneboronic acid, 4-methoxyphenylboronic acid, 2-methylbenzylboronic acid, 3- (methoxyphenylboronic acid, 3-benzylboronic acid, 3- (methylthiophenylboronic acid, 2-thiophenylboronic acid, 3- (methylthiophenylboronic acid) 2-methylthioboronic acid, 3- (methylthiophenylboronic acid), 3- (methoxycarbonyl) phenylboronic acid, 4- (methylsulfonyl) phenylboronic acid, 4-methoxy-2, 6-dimethylbenzeneboronic acid, 4-methoxy-2-methylbenzoboric acid, 6-methoxy-2-naphthaleneboronic acid, 2-methoxy-5-methylbenzoboric acid, 3-mercaptophenylboronic acid, 4-methyl-1-naphthaleneboronic acid, 3-methacrylamidophenylboronic acid, 4- (methoxymethyl) phenylboronic acid, 2- (methylsulfonyl) phenylboronic acid, 4-methoxy-3, 5-dimethylbenzeneboronic acid, 3-nitrobenzeneboronic acid 1-naphthaleneboric acid, 2-naphthaleneboric acid, 4- (1-naphthyl) phenylboric acid, 2-nitrobenzeneboric acid, 4-nitrobenzeneboric acid, 10- (2-naphthyl) anthracene-9-boric acid, 4- (2-naphthyl) phenylboric acid, 3- (2-naphthyl) phenylboric acid, 9-phenanthreneboric acid, 1, 4-phenylenedioboric acid, 1-pyrenylboric acid, pentafluorophenylboric acid, 4-propoxyphenylboric acid, 10-phenyl-9-anthracene boric acid, 2- (pivaloylamide) phenylboric acid, 4- [ (1-pyrrolidinyl) carbonyl ] -phenylboric acid, 4- (1-phenyl-1 h-benzimidazol-2-yl) phenylboric acid, 4- (trans-4-propylcyclohexyl) -phenylboronic acid, 4-phenylnaphthalene-1-boronic acid, 4- (1-pyrenyl) phenylboronic acid, 4- (trans-4-pentylcyclohexyl) -phenylboronic acid, 4 '-pentyloxybiphenyl-4-boronic acid, 4- (3-pyridinyl) phenylboronate, 9' -spirocyclic bis [9 h-fluorene ] -2-boronic acid, 4- (trifluoromethoxy) phenylboronic acid, 4- (trifluoromethyl) phenylboronic acid, 3- (trifluoromethyl) phenylboronic acid, 2- (trifluoromethyl) -phenylboronic acid, 2,4, 6-tris (4-fluorophenyl) boroxine, 2,4, 6-tris (m-terphenyl-5 '-yl) boroxine 2,4, 6-tris (3, 4, 5-trifluorophenyl) -boroxine, 2,4, 6-trimethylphenylboronic acid, 3- (trifluoromethoxy) phenylboronic acid, 2-p-terphenylboronic acid, 2- (trifluoromethoxy) phenylboronic acid, 2,4, 6-tris (3, 4-difluorophenyl) -boroxine, 2,3, 4-trifluorophenylboronic acid, 2,4, 6-triphenylboroxine, 2,4, 6-triisopropyleneboronic acid, 3- (trimethylsilyl) phenylboronic acid, 4- (trimethylsilyl) phenylboronic acid, 5' -m-terphenylboronic acid, 2,4, 6-trifluorophenylboronic acid, 3,4, 5-trimethoxyphenylboronic acid, 2,3, 5-trifluorophenylboronic acid, 2- [ (2, 6-tetramethyl-1-piperidinyl) -methyl ] phenylboronic acid, 10- (1, 1':3',1 '-terphenyl-5' -yl) -anthracene-9-boronic acid, 4-vinylphenylboronic acid, 2-vinylphenylboronic acid, 5-acetyl-2-thiopheneboronic acid, 5-bromo-2-thiopheneboronic acid, benzo [ b ] thiophene-2-boronic acid, benzofuran-2-boronic acid, 2-bromopyridine-5-boronic acid, 1- (tert-butoxycarbonyl) -2-pyrroleboronic acid, 1, 4-benzodioxabicyclo-6-boronic acid, benzofuran-3-boronic acid, benzo [ b ] thiophene-3-boronic acid, 5-chloro-2-thiopheneboronic acid, 2-chloropyridine-5-boronic acid, 2-chloropyridine-3-boronic acid, 2-chloropyridine-4-boronic acid, 5-chloro-2-fluoropyridine-3-boronic acid, dithieno [3,2-b:2',3' -d ] -thiophene-2-boronic acid, 2, 6-difluoro-3-pyridineboronic acid, dibenzofuran-4-benzofurane-3-boronic acid, dibenzofuran-4-boronic acid, dibenzofuran-3-boronic acid, 2-chloropyridine-3-boronic acid, dibenzofuran-3-boronic acid, 2-chloropyridine-boronic acid, 3-boronic acid, dibenzo-4-phenylboronic acid, 2-ethoxypyridine-5-boronic acid, 9-ethylcarbazole-3-boronic acid, 2-furanboronic acid, 3-furanboronic acid, 5 '-formyl-2, 2' -bithiophene-5-boronic acid, 5-formyl-2-thiopheneboronic acid, 5-formyl-2-furanboronic acid, 2-fluoropyridine-3-boronic acid, 2-fluoropyridine-5-boronic acid, 5-fluoropyridine-3-boronic acid, 2-fluoropyridine-4-boronic acid, 2-fluoro-3-methylpyridine-5-boronic acid, 6-indoleboronic acid, 5-methyl-2-thiopheneboronic acid, 2-methoxypyridine-5-boronic acid, 3,4- (methylenedioxy) phenylboronic acid, 2-methoxypyridine-3-boronic acid, 2-methoxypyridine-5-boronate, 2-methoxypyridine-5-pyrimidine boronic acid, 2-methoxypyridine-4-boronic acid, 5-methoxypyridine-3-boronic acid, 4-boronic acid, 3-pyridines, 5-pyrimidine-boronic acid, 9-phenylcarbazole-3-boronic acid, 9-phenylboronic acid, 9-phenylpyridine-5-boronic acid, quinoline-3-boronic acid, quinoline-3-boronic acid, thieno [3,2-b ] thiophene-2-boronic acid, 2- (trifluoromethyl) pyridine-5-boronic acid, and mixtures thereof.

87. The method of extending the shelf-life of a food product of claim 86, wherein said boric acid is selected from the group consisting of: 4-bromophenylboronic acid, butylboronic acid, phenylboronic acid, 4-tert-butylphenylboronic acid, 3-chlorophenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 4- (methoxycarbonyl) -phenylboronic acid, 2-methoxyphenylboronic acid, 3-methoxyphenylboronic acid and mixtures thereof.

88. The method of extending the shelf-life of a food product of claim 87, wherein said boric acid is selected from the group consisting of: butyl boric acid, phenyl boric acid, and mixtures thereof.

89. A method of extending the shelf-life of a food product according to claim 72, wherein said ligand is selected from the group consisting of: iodide, bromide, sulfide, thiocyanate, chloride, nitrate, azide, fluoride, hydroxide, oxalate, nitrite, isothiocyanate, acetonitrile, pyridine, bipyridine, nitrite, triphenylphosphine, cyanide, aminopolycarboxylic acid, cryptate, cyclopentadienyl, diethylenetriamine, dimethylglyoxime ester, diethylenetriamine pentaacetic acid, ethylenediamine triacetate, glycine, nitrosyl, nitrilotriacetic acid, boric acid, monophenol, polyphenols, benzyl ether, 2-butoxyethanol, triethylenetetramine sulfite, and mixtures thereof.

90. A method of extending the shelf-life of a food product according to claim 72, wherein said ligand is selected from the group consisting of: aspartic acid, 4-tert-butylcatechol, catechol, citric acid, 2, 3-dihydroxynaphthalene, 2, 4-dihydroxybenzophenone, diglyme, dimethylglyoxime, carbon monoxide, acetylacetone, ammonia, ethylenediamine acetic acid; sodium, potassium and ammonium salts of ethylenediamine; ethylenediamine tetraacetic acid; sodium, potassium and ammonium salts of ethylenediamine tetraacetic acid; gallic acid, glutamic acid, histidine, lactic acid, maleic acid, malic acid, mandelic acid, dimethyl maleate, dimethyl malonate, diethyl malonate, oxalic acid, 1, 10-phenanthroline, gallate, pyrogallic acid, salicylic acid, thioglycolic acid, ammonium carbamate, n-butyl lactate, butyramide, cinnamyl alcohol, dibutyl adipate, diethyl tartrate, diethyl malate, diethyl oxalate, diethyl succinate, 2,3, 4-trihydroxybenzophenone, and mixtures thereof.

91. A method of extending the shelf-life of a food product according to claim 72, wherein said ligand is selected from the group consisting of: 1, 3-dicarbonyl, R-C (O) -CH ₂ -C (O) -R, wherein R is an alkyl group of up to 10 carbons.

92. A method of extending the shelf-life of a food product according to claim 91, wherein the ligand is selected from the group consisting of: acetylacetone, 2, 3-butanedione, 2, 3-pentanedione, 2, 3-hexanedione, trifluoroacetylacetone, hexafluoroacetylacetone, and mixtures thereof.

93. The method of extending the shelf-life of a food product according to claim 72, wherein said precursor produces a shelf-life extender when exposed to moisture.

94. The method of extending the shelf-life of a food product of claim 72, wherein said food product is selected from the group consisting of a liquid and a solid.

95. The method of extending the shelf life of a food product of claim 72, wherein said food product is at least a portion of a plant, animal, fungal or processed food product.

96. The method of extending the shelf-life of a food product of claim 95, wherein said food product is selected from the group consisting of: fruits, vegetables, meats, fish, seeds, and mushrooms.

97. A method of extending the shelf-life of a food product according to claim 96, wherein the food product is selected from the group consisting of: apples, pears, beets, bananas, grapes, potatoes, lettuce, avocados, watermelons, hami melons, cherries, cranberries, honeymelos, pineapple, pumpkin, tomatoes, cucumbers, peppers, carrots, cabbage, onions, milk, fruit juices, cereals, beans, nuts, root vegetables, grapefruits, guava, kiwi, lemon, cowberry fruits, litchi, mangoes, melons, oranges, papaya, pineapple, pomegranates, dried plums, raspberries, spinach, strawberries, sugarcanes, carrots, chicken, mutton, pork, beef, camel meat, horse meat, emu meat, short crocodile meat, turtle meat, ostrich meat, duck meat, deer meat, zebra meat, buffalo meat, bast, flatfish, dog cods, mouth bream, white crabs, rainbow trout, hard shell crabs, bikins, spanners, cuttlefish, eastern, pacificus, oyster, pacificus, crassostre herring, snake-tooth single-line fish, mohs fish, orange codfish, atlantic weever, victoria lake weever, oyster, sea urchin, atlantic mackerel, sardine, jetstreke weever, european sea weever hybridization stripe weever, bream, cod, head fish, black lead cod, long tail cod, alaska cod, rock fish, pink salmon, sea bream, tilapia, turbot, glass weever, lake white salmon, sea bream, sea brea, sea bream hybridization stripe weever, bream, cod, head fish, haddock, long tail cod, alaska cod, and the fish is selected from the group consisting of salmon, sea bream, tilapia, turbot, glass weever, lake white salmon, sea bream, the fish feed comprises a plurality of flatfish, sturgeon, square head fish, warrior fish, golden spanish, abalone, conch, stone crab, lobster, spiny lobster, octopus, black tiger shrimp, freshwater shrimp, bay shrimp, pacific white shrimp, squid, australian lung fish, single fin cod, dog shark, cape ferret, dolphin fish, longhead fish, gray mackerel shark, swordfish, long fin tuna, yellow fin tuna, ivory mussel, oriental flat shrimp, scallop, rock shrimp, pike, chile sea bass, armyworm, yellow croaker, eel, blue gun fish, cuttlefish, red salmon, blue fin tuna.

98. A food product treated by the method of extending the shelf life of a food product of claim 72.

99. A method of extending the shelf life of a food product comprising a method selected from the group consisting of: delaying fungal growth by treating the food product with a shelf-life extender, delaying germination or sprouting of the food product by treating the food product with the shelf-life extender, delaying maturation of the food product by treating the food product with the shelf-life extender, and delaying dehydration or wilting of the food product by treating the food product with the shelf-life extender, wherein the shelf-life extender or a precursor thereof is selected from the group consisting of isothiocyanates, non-aromatic cyclic ketones, boric acid and ligands.

100. The method for extending the shelf life of a food product of claim 99, wherein said isothiocyanate is present in the range of 1ng/ml to 5000ng/ml in the gas phase or in the range of 1mg/ml to 200mg/ml in the liquid medium.

101. A method of extending the shelf life of a food product according to claim 99, wherein the treating comprises forming a solution comprising the shelf life extender and applying the solution to the food product by a method selected from the group consisting of spraying, coating, dipping, rinsing, and washing.

102. The method of extending the shelf-life of a food product of claim 101, wherein said solution comprises from 0.1% to 90% by weight of said shelf-life extender.

103. The method of extending the shelf life of a food product according to claim 99, wherein the shelf life extender is a liquid, or a sublimated or decomposed solid.

104. The method of extending the shelf-life of a food product of claim 103, said liquid, or sublimated or decomposed solid, providing at least 1ppb of said shelf-life extender to the atmosphere surrounding said food product.

105. A method of extending the shelf life of a food product according to claim 99, wherein said treatment comprises prior exposure to said shelf life extender.

106. A method of extending the shelf life of a food product according to claim 99, wherein the treatment includes controlled release of the shelf life extender.

107. A method of extending the shelf-life of a food product according to claim 106, wherein said controlled release comprises release from a pouch containing said shelf-life extending agent.

108. The method for extending the shelf life of a food product according to claim 99, wherein the food product is in an atmosphere having a relative humidity of greater than 50%.

109. The method of extending the shelf-life of a food product of claim 99, wherein said shelf-life extender is incorporated into an edible coating.

110. The method of extending the shelf life of a food product according to claim 99, wherein the food product is fumigated with the shelf life extender.

111. The method for extending the shelf-life of a food product of claim 99, wherein said isothiocyanate is selected from the group consisting of: allyl isothiocyanate, methyl isothiocyanate, benzyl isothiocyanate, isopropyl isothiocyanate, isobutyl isothiocyanate, propyl isothiocyanate, benzoyl isothiocyanate, cyclohexyl isothiocyanate, ethyl isothiocyanate, butyl isothiocyanate, fluorescein isothiocyanate, ethoxycarbonyl isothiocyanate, phenyl isothiocyanate, 3-iodophenyl isothiocyanate, 4-chlorophenyl isothiocyanate, 2-phenethyl isothiocyanate, 3-bromophenyl isothiocyanate, fluorescein 5-isothiocyanate, 3-pyridyl isothiocyanate, 1-adamantyl isothiocyanate, 1-naphthyl isothiocyanate, 2-methoxyphenyl isothiocyanate, 4-nitrophenyl isothiocyanate, 4-methoxyphenyl isothiocyanate, fluorescein isothiocyanate dextran, 4-bromophenyl isothiocyanate, fluorescein 6-isothiocyanate, 2-chlorophenyl isothiocyanate, 4-cyanophenyl isothiocyanate, 4-fluorophenyl isothiocyanate, 2-fluorophenyl isothiocyanate, 3-fluorophenyl isothiocyanate, 2-chloroethyl isothiocyanate, 3, 4-dimethoxyphenyl isothiocyanate, 2, 4-difluorophenyl isothiocyanate, 4- (trifluoromethyl) phenyl isothiocyanate, 2- (trifluoromethyl) phenyl isothiocyanate, 3- (methyl) 2-chlorophenyl isothiocyanate, 3-chlorophenyl isothiocyanate, 3- (methyl) 3-chlorophenyl isothiocyanate, 3-propyl isothiocyanate 4- (trifluoromethoxy) phenyl isothiocyanate, 2, 4-dimethylphenyl isothiocyanate, 3, 4-difluorophenyl isothiocyanate, 2, 4-dimethoxyphenyl isothiocyanate, 2, 3-dichlorophenyl isothiocyanate, 2, 4-dichlorophenyl isothiocyanate, sec-butyl isothiocyanate, n-octyl isothiocyanate, 4-penten-1-yl isothiocyanate, p-toluene isothiocyanate, o-toluene isothiocyanate, 3-buten-1-yl isothiocyanate, 4-dimethylamino-1-naphthyl isothiocyanate, 4- (dimethylamino) azobenzene 4' -isothiocyanate, m-toluene isothiocyanate, 2,4, 6-trimethylphenyl isothiocyanate, 3, 5-bis (trifluoromethyl) phenyl isothiocyanate, 4-tert-butylphenyl isothiocyanate, 5-fluorophthaloyl- β -d-glucopyranosyl isothiocyanate, 2,3,4, 6-tetra-o-acetyl- β -d-glucopyranosyl isothiocyanate, 4-isothiocyano-2- (trifluoromethyl) benzonitrile, 3-isocyano-cyanophenyl isothiocyanate, 3-isocyano-propyl-isopropyl-1, 1-cyano-isopropyl-3-isocyano-phenyl isothiocyanate, and mixtures thereof.

112. The method for extending the shelf-life of a food product of claim 111, wherein said isothiocyanate is selected from the group consisting of: allyl isothiocyanate, allyl thiocyanate, benzyl isothiocyanate, butyl isothiocyanate, 1-cyano-2, 3-cyclothiopropane, cyclopentyl isothiocyanate, diallyl sulfide, cyclothiocarbonitrile, isobutyl isothiocyanate, isopropyl isothiocyanate, methyl isothiocyanate, oxazolidinethione, phenethyl isothiocyanate, phenethyl thiocyanate, phenyl isothiocyanate, phenylpropyl thiocyanate, ethyl isothiocyanate, propyl isothiocyanate, butyl thiocyanate, t-octyl thiocyanate, cyclohexyl isothiocyanate, 1-adamantyl isothiocyanate, ethoxycarbonyl isothiocyanate, 2,3,4, 6-tetra-o-acetyl-beta-D-glucopyranosyl isothiocyanate, and mixtures thereof.

113. The method of extending the shelf life of a food product of claim 99, wherein said non-aromatic cyclic ketone is selected from the group consisting of: cyclobutanone, cyclopentanone, 2-methylcyclopentanone, 3-methylcyclopentanone, 2-dimethylcyclopentanone, 2, 4-dimethylcyclopentanone, 2-chlorocyclopentanone, cyclohexanone, 2-methylcyclohexanone, 2-tert-butylcyclohexanone, 3-methylcyclohexanone, 4-ethylcyclohexanone, 4-tert-butylcyclohexanone 2, 2-dimethylcyclohexanone, 2, 6-dimethylcyclohexanone, menthone, 2, 6-trimethylcyclohexanone, 3, 5-tetramethylcyclohexanone, 2-chlorocyclohexanone, 2-hydroxycyclohexanone dimer, 2-methoxycyclohexanone, 8-mercaptomenthone, 2-nitrocyclohexanone, cycloheptanone, cyclooctanone, cyclononene, cyclodexanone, cycloundecanone, cyclododecanone, cyclotridecanone, cyclopentadecanone, biotanone, nopanone, 2-hydroxy-3-pinone, norcamphor, fenchone, camphor, 3-chloro-2-norbornanone, 3-bromocamphor, 3, 9-dibromocamphor, 9, 10-dibromocamphor, 3,9, 10-tribromocamphor, thiocamphoterol, bicyclo (3, 2, 1) octan-2-one, bicyclo (3, 1) nonane-9-one, 1-decalone, trans-1-decalone, 2-decalone, 8-keto tricyclo (5,2,1.0 (2, 6) decane, 2-adamantanone, chrysanthenol, 1-acetyl-2-methyl-1-cyclopentene, 1-acetyl-1-cyclohexene, 4-acetyl-1-methylcyclohexene, alpha-ionone, beta-ionone, 2-acetyl 5-norbornene, 2-methyl-2-cyclopenten-1-one, 3-methyl-2-cyclopenten-1-one, 2-pentyl-2-cyclopenten-1-one, 4-dimethyl-2-cyclopenten-1-one, 2,3,4, 5-tetramethyl-2-cyclopentanone, cis-jasmone, 3-methyl-1, 2-cyclopentanedione, 3-ethyl-2-hydroxy-2-cyclopenten-1-one, 6, 7-dihydro-1, 3-dioxin-5 (4H) -one, 2-cyclohexen-1-one, 3-methyl-2-cyclohexen-1-one, 4-dimethyl-2-cyclohexen-1-one, 3,5, -dimethyl-2-cyclohexen-1-one, 2, 4-trimethyl-2-cyclohexen-1-one, isophorone, pulegone, dihydrocarvone, carvone, 2,4, 6-tetrabromo-2, 5-cyclohexadienone, 4-methyl-4-trichloromethyl-2, 5-cyclohexadien-1-one, 5- (1-hydroxy-1-methylethyl) -2-methyl-2-cyclohexen-1-one, 3-ethoxy-2-cyclohexen-1-one, 3-ethoxy-2-methyl-2-cyclohexen-1-one, 4-dimethoxy-2, 5-cyclohexadien-1-one, 3-amino-5, 5-dimethyl-2-cyclohexen-1-one, 3- (dimethylamino) -5, 5-dimethyl-2-cyclohexen-1-one, 3- (2-hydroxyethylamino) -5, 5-dimethyl-2-cyclohexen-1-one, 2-cyclohepten-1-one, cycloheptatrienone, 8-cyclohexanecene-1-one, verbenanone, 3-methylene-2-norbornanone, 4A,5,6,7, 8-hexahydro-4A-methyl-2 (3H) -naphthalenone bicyclo (10, 3, 0) pentadeca-12 (1) -en-13-one, 1-methoxymethyl-5-norbornen-2-one, 7-syn-methoxymethyl-5-norbornen-2-one, 2-acetylcyclopentanone, 2-acetylcyclohexanone, tetramethyl-1, 3-cyclobutanedione, 3, 5-tetramethyl-1, 2-cyclopentanedione, 1, 3-cyclopentanedione, 2-methyl-1, 3-cyclopentanedione, 2-ethyl-1, 3-cyclopentanedione, 1, 3-cyclohexanedione, 1, 4-cyclohexanedione, 1, 3-cyclohexanedione, 2-methyl-1, 3-cyclohexanedione, 5-methyl-1, 3-cyclohexanedione, 5-isopropyl-1, 3-cyclohexanedione hydrate, 4-dimethyl-1, 3-cyclohexanedione, 5-dimethyl-1, 3-cyclohexanedione, 2-chloro-5, 5-dimethyl-1, 3-cyclohexanedione, camphorquinone, 3- (trifluoroacetyl) camphor, 3-heptafluorobutyryl-camphor 3-heptafluorobutyryl-camphor, cis-bicyclo (3, O) octane-3, 7-dione, cis-1, 5-dimethylbicyclo (3, 0) octane-3, 7-dione, (3 AS,7 AS) -hexahydro-3A-hydroxy-7A-methyl-1, 5-indendione, bicyclo (3, 1) nonane-3, 7-dione, trans-1, 5-decahydronaphthalenedione, pentacyclic (5,4,0,0 (2, 6), 0 (3, 10), 0 (5, 9)) -undecane-8, 11-dione, 3, 4-dihydroxy-3-cyclobutene-1, 2-dione dilithium salt, 3, 4-dimethoxy-3-cyclobutene-1, 2-dione, 3, 4-diisopropyloxy-3-cyclobutene-1, 2-dione, 3, 4-dibutoxy-3-cyclobutene-1, 2-dione, 4-cyclopentene-1, 3-dione, 4-hydroxy-5-methyl-4-cyclopentene-1, 3-dione monohydrate, 2-allyl-2-methyl-1, 3-cyclopentanedione, 2, 6-trimethyl-2-cyclohexene-1, 4-dione, 3, 5-di-tert-butyl-1, 2-benzoquinone, tetrachloro-1, 2-benzoquinone, tetrabromo-1, 2-benzoquinone, 1, 4-benzoquinone, methyl-1, 4-benzoquinone, 2, 6-dimethylbenzoquinone, thymoquinone, 2, 6-di-tert-butyl-1, 4-benzoquinone, duroquinone, 2-chloro-1, 4-benzoquinone, 2, 5-dibromo-6-isopropyl-3-methyl-1, 4-benzoquinone, tetrafluoro-1, 4-benzoquinone, tetrachloro-1, 4-benzoquinone, tetrabromo-1, 4-benzoquinone, benzoquinone 2, 5-dihydroxy-1, 4-benzoquinone, chloranic acid, 2, 6-dichloro-quinone-4-chloroimide, tetrahydroxy-1, 4-quinone hydrate, 2-hydroxymethyl-6-methoxy-1, 4-benzoquinone, 2, 3-dimethoxy-5-methyl-1, 4-benzoquinone, acetoquinone, 9-methyl-delta/5 (10) -octahydronaphthalene-1, 6-dione, 1, 4A, 8A-tetrahydro-endo-1, 4-methanonaphthalene-5, 8-dione, 2-acetyl-1, 3-cyclohexanedione, rhodizonic acid dihydrate, rhodizonic acid disodium salt, hexaketocyclohexane octahydrate, 2, 3-dichloro-1, 4,5, 8-naphthacenetetraone, 1-diethylamino-3-butanone, 4-acetoxy-2-azetidinone, 1-methyl-4-piperidone, 1-ethyl-3-piperidone hydrochloride, 1-ethyl-4-piperidone, 1-propyl-4-piperidone, 3-quininone hydrochloride, 2, 6-tetramethyl-4-piperidone monohydrate, 2, 6-tetramethyl-4-piperidone hydrochloride, 4- ((1-methyl-4 (1H) -pyridinyl-subunit) ethylene) -2, 5-cyclohexadien-1-one hydrate, 3-hydroxy-1, 2-dimethyl-4 (1H) -pyridone 3, 5-diacetyl-1, 4-dihydro-2, 6-dimethylpyridine, 5-dibromobarbituric acid, 4-oxo-TEMP radical, 2-methyltetrahydrofuran-3-one, dihydro-2, 5-tetramethyl-3 (2H) -furanone, tetrahydro-4-pyran-4-one, 1, 4-cyclohexanedione monovinyl ketal, 1, 4-cyclohexanedione mono-2, 2-dimethyl-trimethylene ketal, 4H-pyran-4-one, 2, 6-dimethyl-gamma-pyrone, 3-hydroxy-2-methyl-4-pyrone, topinone, kojic acid, exo-6-hydroxytopinone, tetrahydrothiophen-3-one, tetrahydrothiopyran-4-one, beta-dimethyl-gamma- (hydroxymethyl) -gamma-butyrolactone, 1, 6-dioxaspiro (4, 4) nonane-2, 7-dione, and mixtures thereof.

114. The method of extending the shelf life of a food product of claim 99, wherein said boric acid is selected from the group consisting of: methyl boric acid, ethyl boric acid, propyl boric acid, isopropyl boric acid, butyl boric acid, isobutyl boric acid, amyl boric acid, hexyl boric acid, n-octyl boric acid, cyclopentyl boric acid, 1-cyclopentenyl boric acid, cyclohexyl boric acid, phenyl boric acid, ferrocene boric acid, 1' -ferrocenediboric acid, 2-phenylethylboric acid, 2,4, 6-trivinylboroxine-pyridine complex, 3-aminophenylboric acid monohydrate, 3-aminophenylboric acid hemisulfate, 2-anthracene boric acid, 4-acetyl phenylboric acid, 3-acetyl phenylboric acid, 9-anthracene boric acid, 4-pentylphenyl boric acid, 3-acetamidophenylboric acid, 3-amino-4-methylphenyl boric acid 4-Acetoxyphenylboronic acid, phenylboronic acid, 4-bromophenylboronic acid, 2-formylphenylboronic acid, 3, 5-bis (trifluoromethyl) phenylboronic acid, 4-benzyloxyphenylboronic acid, 4-tert-butylphenylboronic acid, 4-biphenylboronic acid, 2-biphenylboronic acid, 3-biphenylboronic acid, 4' -biphenyldiboronic acid, 4-butylphenylboronic acid, 4' -bromo-4-biphenylboronic acid, 2-bromophenylboronic acid, 3-bromophenylboronic acid, 2, 4-bis (trifluoromethyl) -phenylboronic acid, 3-benzyloxyphenylboronic acid, 2- (bromomethyl) -phenylboronic acid, 2-benzyloxy-5-fluorophenylboronic acid, 3- (tert-butyldimethylsilyloxy) -phenylboronic acid, 4- (tert-butyldimethylsilyloxy) -phenylboronic acid, 2-benzyloxy-4-fluorobenzeneboronic acid, 3- (bromomethyl) -phenylboronic acid, 2, 6-bis [ (2, 6-tetramethyl-1-piperidinyl) -methyl ] -phenylboronic acid, 3- [ (tert-butoxycarbonyl) -amino ] phenylboronic acid, 4-bromo-1-naphthalene boronic acid, 2-benzyloxyphenylboronic acid, 4-benzyloxy-2-fluorobenzeneboronic acid, 4-benzyloxy-3-fluorobenzeneboronic acid, 3-butoxyphenylboronic acid, 2-butoxyphenylboronic acid, 4- (benzyloxycarbonyl) -phenylboronic acid, 3- (tert-butoxycarbonyl) -phenylboronic acid, 4-butoxyphenylboronic acid 4- (tert-Butoxycarbonyl) -phenylboronic acid, 4-carboxyphenylboronic acid, 4-chlorophenylboronic acid, 3-chlorophenylboronic acid, 2-chlorophenylboronic acid, 3-chloro-4-fluorobenzeneboronic acid, 4-cyanophenylboronic acid, 3-carboxyphenylboronic acid, 3-cyanophenylboronic acid, 5-chloro-2-methoxyphenylboronic acid, 3-carboxy-5-nitrophenylboronic acid, 2-chloro-4-methoxyphenylboronic acid, 2-cyanophenylboronic acid, 4-cyano-3-fluorobenzeneboronic acid, 2-carboxyphenylboronic acid, 4-carboxy-3-chlorophenylboronic acid, 3-chloro-4-methylphenylphenylboronic acid, 4-carbamoylphenylboronic acid, 4-chloro-3- (trifluoromethyl) -phenylboronic acid, 4-chloro-2-methylphenylboronic acid, 2-chloro-5- (trifluoromethyl) -phenylboronic acid, 4-chloro-2- (trifluoromethyl) -phenylboronic acid, 5-chloro-2-fluorophenylboronic acid, 3-chloro-4-ethoxyphenylboronic acid, 5-chloro-2-methylphenylboronic acid, 2-chloro-5-fluorophenylboronic acid, 3-cyano-4-fluorophenylboronic acid, 4-chloro-3-fluorophenylboronic acid, 2-chloro-4-fluorophenylboronic acid, 3-chloro-5-fluorophenylboronic acid, 4- (9 h-carbazol-9-yl) -phenylboronic acid, 3-carboxy-4-fluorophenylboronic acid 3-chloro-2-fluorobenzeneboronic acid, 3- (9 h-carbazol-9-yl) -phenylboronic acid, 3-chloro-4-hydroxyphenylboronic acid, 3-carbamoylphenylboronic acid, 4-chloro-2-fluorobenzeneboronic acid, 2-chloro-4-methylphenylboronic acid, 3-chloro-4-methoxyphenylboronic acid, 4-chloro-3-methylphenylboronic acid, 2, 4-dichlorobenzeneboronic acid, 3, 5-dichlorobenzeneboronic acid, 2, 5-dichlorobenzeneboronic acid, 3, 5-difluorophenylboronic acid, 2, 6-difluorophenylboronic acid, 3, 4-dimethylbenzeneboronic acid, 2, 6-dichlorobenzeneboronic acid, 2, 4-difluorophenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 2, 3-dichlorobenzeneboronic acid, 2,4, 6-tris (3, 4-dichlorophenyl) boroxine, 2, 5-difluorophenylboronic acid, 3, 4-dimethoxyphenylboronic acid, 3, 5-dimethoxyphenylboronic acid, 2, 4-dimethylbenzeneboronic acid, 2, 3-dimethylbenzeneboronic acid, 2, 5-dimethylbenzeneboronic acid, 2, 4-dimethoxyphenylboronic acid, 2, 5-dimethoxyphenylboronic acid, 2, 3-difluorophenylboronic acid, 4- (biphenylamino) -phenylboronic acid, 2, 6-dimethylbenzeneboronic acid, 3, 4-dichlorobenzeneboronic acid, 2, 3-dimethoxyphenylboronic acid, 2, 6-dimethoxyphenylboronic acid, 9-dimethylfluorenyl-2-boronic acid, 3- (dimethylamino) phenylboronate 3- (dimethylcarbamoyl) -phenylboronic acid, 2, 4-dibutoxyphenylboronic acid, 4- (dimethylamino) -phenylboronic acid, 9, 10-biphenylanthracene-2-boronic acid, 3, 5-dibromophenylboronic acid, 4- (diethylcarbamoyl) -phenylboronic acid, 2, 6-difluoro-4-methoxyphenylboronic acid, 2, 6-difluoro-3-methoxyphenylboronic acid, 2, 3-difluoro-4-methoxyphenylboronic acid, 4-ethylphenylboronic acid, 2-ethoxyphenylboronic acid, 3-ethoxyphenylboronic acid, 4-ethoxyphenylboronic acid, 2-ethylphenylboronic acid, 3- (ethoxycarbonyl) -phenylboronic acid, 4- (ethoxycarbonyl) -phenylboronic acid, 2- (ethoxycarbonyl) -phenylboronic acid, 6-ethoxy-2-naphthalene boronic acid, 4-ethoxy-3-fluorobenzeneboronic acid, 4-ethoxy-2-methylbenzoboric acid, 3-ethoxy-5-fluorobenzeneboronic acid, 4-fluorobenzeneboronic acid, 3-fluorobenzeneboronic acid, 2-fluorobenzeneboronic acid, 3-formylphenylboronic acid, 4-fluoro-2-methylbenzeneboronic acid, 2-fluoro-4-methylbenzeneboronic acid, 4-fluoro-3-methylbenzeneboronic acid, 3-fluoro-4-methylbenzeneboronic acid, 5-fluoro-2-methoxyphenylboronic acid, 2-fluoro-4-biphenyl boronic acid, 2-fluoro-5- (trifluoromethyl) -phenylboronic acid, 2-fluoro-4- (trifluoromethyl) -phenylboronic acid, 4-fluoro-3- (trifluoromethyl) -phenylboronic acid, 5-formyl-2-methoxyphenylboronic acid, 3-fluoro-4-methoxyphenylboronic acid, 2-fluoro-3-methoxyphenylboronic acid, 2-fluoro-6-methoxyphenylboronic acid, 3-fluoro-4' -methylbenzeneboronic acid, 3-fluoro-propyl-4- (trifluoromethyl) -phenylboronic acid, 2-fluoro-4- (trifluoromethyl) -phenylboronic acid, 3-fluoro-methoxy phenylboronic acid, 3-fluoro-3-methoxyphenylboronic acid, 5-fluoro-2-methylbenzoboric acid, 5-fluoro-2-hydroxybenzeneboronic acid, 2-fluoro-3- (trifluoromethyl) phenylboronic acid, 3-fluoro-4-formylphenylboronic acid, 4-fluoro-2- (trifluoromethyl) phenylboronic acid, 4-fluoro-3-formylphenylboronic acid, 2-fluoro-4- (methoxycarbonyl) -phenylboronic acid, 2-hydroxybenzeneboronic acid, 3-hydroxybenzeneboronic acid, 4- (hydroxymethyl) phenylboronic acid, 4-hydroxybenzeneboronic acid, 3- (hydroxymethyl) phenylboronic acid, 2- (hydroxymethyl) phenylboronic acid, 4-hexylphenylboronic acid, 4-hydroxy-2-methylbenzoboric acid, 3- (hydroxymethyl) -4-methoxyphenylboronic acid, 4-isopropylphenylboronic acid, 4-iodophenylboronic acid, 3-isopropylphenylboronic acid, 4- (isopropylthio) phenylboronic acid, 4-methylbenzylphenylboronic acid, 4-methyl-3-nitrobenzeneboronic acid, 4-methoxyphenylboronic acid, 2-methylbenzylboronic acid, 3- (methoxyphenylboronic acid, 3-benzylboronic acid, 3- (methylthiophenylboronic acid, 2-thiophenylboronic acid, 3- (methylthiophenylboronic acid) 2-methylthioboronic acid, 3- (methylthiophenylboronic acid), 3- (methoxycarbonyl) phenylboronic acid, 4- (methylsulfonyl) phenylboronic acid, 4-methoxy-2, 6-dimethylbenzeneboronic acid, 4-methoxy-2-methylbenzoboric acid, 6-methoxy-2-naphthaleneboronic acid, 2-methoxy-5-methylbenzoboric acid, 3-mercaptophenylboronic acid, 4-methyl-1-naphthaleneboronic acid, 3-methacrylamidophenylboronic acid, 4- (methoxymethyl) phenylboronic acid, 2- (methylsulfonyl) phenylboronic acid, 4-methoxy-3, 5-dimethylbenzeneboronic acid, 3-nitrobenzeneboronic acid 1-naphthaleneboric acid, 2-naphthaleneboric acid, 4- (1-naphthyl) phenylboric acid, 2-nitrobenzeneboric acid, 4-nitrobenzeneboric acid, 10- (2-naphthyl) anthracene-9-boric acid, 4- (2-naphthyl) phenylboric acid, 3- (2-naphthyl) phenylboric acid, 9-phenanthreneboric acid, 1, 4-phenylenedioboric acid, 1-pyrenylboric acid, pentafluorophenylboric acid, 4-propoxyphenylboric acid, 10-phenyl-9-anthracene boric acid, 2- (pivaloylamide) phenylboric acid, 4- [ (1-pyrrolidinyl) carbonyl ] -phenylboric acid, 4- (1-phenyl-1 h-benzimidazol-2-yl) phenylboric acid, 4- (trans-4-propylcyclohexyl) -phenylboronic acid, 4-phenylnaphthalene-1-boronic acid, 4- (1-pyrenyl) phenylboronic acid, 4- (trans-4-pentylcyclohexyl) -phenylboronic acid, 4 '-pentyloxybiphenyl-4-boronic acid, 4- (3-pyridinyl) phenylboronate, 9' -spirocyclic bis [9 h-fluorene ] -2-boronic acid, 4- (trifluoromethoxy) phenylboronic acid, 4- (trifluoromethyl) phenylboronic acid, 3- (trifluoromethyl) phenylboronic acid, 2- (trifluoromethyl) -phenylboronic acid, 2,4, 6-tris (4-fluorophenyl) boroxine, 2,4, 6-tris (m-terphenyl-5 '-yl) boroxine 2,4, 6-tris (3, 4, 5-trifluorophenyl) -boroxine, 2,4, 6-trimethylphenylboronic acid, 3- (trifluoromethoxy) phenylboronic acid, 2-p-terphenylboronic acid, 2- (trifluoromethoxy) phenylboronic acid, 2,4, 6-tris (3, 4-difluorophenyl) -boroxine, 2,3, 4-trifluorophenylboronic acid, 2,4, 6-triphenylboroxine, 2,4, 6-triisopropylphenylboronic acid, 3- (trimethylsilyl) phenylboronic acid, 4- (trimethylsilyl) phenylboronic acid, 5' -m-terphenylboronic acid, 2,4, 6-trifluorophenylboronic acid, 3,4, 5-trimethoxyphenylboronic acid, 2,3, 5-trifluorophenylboronic acid, 2- [ (2, 6-tetramethyl-1-piperidinyl) -methyl ] phenylboronic acid, 10- (1, 1':3',1 '-terphenyl-5' -yl) -anthracene-9-boronic acid, 4-vinylphenylboronic acid, 2-vinylphenylboronic acid, 5-acetyl-2-thiopheneboronic acid, 5-bromo-2-thiopheneboronic acid, benzo [ b ] thiophene-2-boronic acid, benzofuran-2-boronic acid, 2-bromopyridine-5-boronic acid, 1- (tert-butoxycarbonyl) -2-pyrroleboronic acid, 1, 4-benzodioxabicyclo-6-boronic acid, benzofuran-3-boronic acid, benzo [ b ] thiophene-3-boronic acid, 5-chloro-2-thiopheneboronic acid, 2-chloropyridine-5-boronic acid, 2-chloropyridine-3-boronic acid, 2-chloropyridine-4-boronic acid, 5-chloro-2-fluoropyridine-3-boronic acid, dithieno [3,2-b:2',3' -d ] -thiophene-2-boronic acid, 2, 6-difluoro-3-pyridineboronic acid, dibenzofuran-4-benzofurane-3-boronic acid, dibenzofuran-4-boronic acid, dibenzofuran-3-boronic acid, 2-chloropyridine-3-boronic acid, dibenzofuran-3-boronic acid, 2-chloropyridine-boronic acid, 3-boronic acid, dibenzo-4-phenylboronic acid, 2-ethoxypyridine-5-boronic acid, 9-ethylcarbazole-3-boronic acid, 2-furanboronic acid, 3-furanboronic acid, 5 '-formyl-2, 2' -bithiophene-5-boronic acid, 5-formyl-2-thiopheneboronic acid, 5-formyl-2-furanboronic acid, 2-fluoropyridine-3-boronic acid, 2-fluoropyridine-5-boronic acid, 5-fluoropyridine-3-boronic acid, 2-fluoropyridine-4-boronic acid, 2-fluoro-3-methylpyridine-5-boronic acid, 6-indoleboronic acid, 5-methyl-2-thiopheneboronic acid, 2-methoxypyridine-5-boronic acid, 3,4- (methylenedioxy) phenylboronic acid, 2-methoxypyridine-3-boronic acid, 2-methoxypyridine-5-boronate, 2-methoxypyridine-5-pyrimidine boronic acid, 2-methoxypyridine-4-boronic acid, 5-methoxypyridine-3-boronic acid, 4-boronic acid, 3-pyridines, 5-pyrimidine-boronic acid, 9-phenylcarbazole-3-boronic acid, 9-phenylboronic acid, 9-phenylpyridine-5-boronic acid, quinoline-3-boronic acid, quinoline-3-boronic acid, thieno [3,2-b ] thiophene-2-boronic acid, 2- (trifluoromethyl) pyridine-5-boronic acid, and mixtures thereof.

115. A method of extending the shelf-life of a food product according to claim 114, wherein said boric acid is selected from the group consisting of: 4-bromophenylboronic acid, butylboronic acid, phenylboronic acid, 4-tert-butylphenylboronic acid, 3-chlorophenylboronic acid, 3, 5-dimethylbenzeneboronic acid, 4- (methoxycarbonyl) -phenylboronic acid, 2-methoxyphenylboronic acid, 3-methoxyphenylboronic acid and mixtures thereof.

116. A method of extending the shelf-life of a food product according to claim 115, wherein said boric acid is selected from the group consisting of: butyl boric acid, phenyl boric acid, and mixtures thereof.

117. The method of extending the shelf life of a food product according to claim 99, wherein the ligand is selected from the group consisting of: iodide, bromide, sulfide, thiocyanate, chloride, nitrate, azide, fluoride, hydroxide, oxalate, nitrite, isothiocyanate, acetonitrile, pyridine, bipyridine, nitrite, triphenylphosphine, cyanide, aminopolycarboxylic acid, cryptate, cyclopentadienyl, diethylenetriamine, dimethylglyoxime ester, diethylenetriamine pentaacetic acid, ethylenediamine triacetate, glycine, nitrosyl, nitrilotriacetic acid, boric acid, monophenol, polyphenols, benzyl ether, 2-butoxyethanol, triethylenetetramine sulfite, and mixtures thereof.

118. The method of extending the shelf life of a food product according to claim 99, wherein the ligand is selected from the group consisting of: aspartic acid, 4-tert-butylcatechol, catechol, citric acid, 2, 3-dihydroxynaphthalene, 2, 4-dihydroxybenzophenone, diglyme, dimethylglyoxime, carbon monoxide, acetylacetone, ammonia, ethylenediamine acetic acid; sodium, potassium and ammonium salts of ethylenediamine; ethylenediamine tetraacetic acid; sodium, potassium and ammonium salts of ethylenediamine tetraacetic acid; gallic acid, glutamic acid, histidine, lactic acid, maleic acid, malic acid, mandelic acid, dimethyl maleate, dimethyl malonate, diethyl malonate, oxalic acid, 1, 10-phenanthroline, gallate, pyrogallic acid, salicylic acid, thioglycolic acid, ammonium carbamate, n-butyl lactate, butyramide, cinnamyl alcohol, dibutyl adipate, diethyl tartrate, diethyl malate, diethyl oxalate, diethyl succinate, 2,3, 4-trihydroxybenzophenone, and mixtures thereof.

119. The method of extending the shelf life of a food product according to claim 99, wherein the ligand is selected from the group consisting of: 1, 3-dicarbonyl, R-C (O) -CH ₂ -C (O) -R, wherein R is alkyl of up to 10 carbons。

120. A method of extending the shelf-life of a food product according to claim 119, wherein said ligand is selected from the group consisting of: acetylacetone, 2, 3-butanedione, 2, 3-pentanedione, 2, 3-hexanedione, trifluoroacetylacetone, hexafluoroacetylacetone, and mixtures thereof.

121. The method for extending the shelf-life of a food product according to claim 99, wherein said precursor produces a shelf-life extender when exposed to moisture.

122. The method for extending the shelf life of a food product according to claim 99, wherein the food product is selected from the group consisting of liquids and solids.

123. The method of extending the shelf life of a food product according to claim 99, wherein the food product is at least a portion of a plant, animal, fungal or processed food product.

124. The method of extending the shelf-life of a food product of claim 123, wherein said food product is selected from the group consisting of: fruits, vegetables, meats, fish, seeds, and mushrooms.

125. The method of extending the shelf-life of a food product of claim 124, wherein said food product is selected from the group consisting of: apples, pears, beets, bananas, grapes, potatoes, lettuce, avocados, watermelons, hami melons, cherries, cranberries, honeymelos, pineapple, pumpkin, tomatoes, cucumbers, peppers, carrots, cabbage, onions, milk, fruit juices, cereals, beans, nuts, root vegetables, grapefruits, guava, kiwi, lemon, cowberry fruits, litchi, mangoes, melons, oranges, papaya, pineapple, pomegranates, dried plums, raspberries, spinach, strawberries, sugarcanes, carrots, chicken, mutton, pork, beef, camel meat, horse meat, emu meat, short crocodile meat, turtle meat, ostrich meat, duck meat, deer meat, zebra meat, buffalo meat, bast, flatfish, dog cods, mouth bream, white crabs, rainbow trout, hard shell crabs, bikins, spanners, cuttlefish, eastern, pacificus, oyster, pacificus, crassostre herring, snake-tooth single-line fish, mohs fish, orange codfish, atlantic weever, victoria lake weever, oyster, sea urchin, atlantic mackerel, sardine, jetstreke weever, european sea weever hybridization stripe weever, bream, cod, head fish, black lead cod, long tail cod, alaska cod, rock fish, pink salmon, sea bream, tilapia, turbot, glass weever, lake white salmon, sea bream, sea brea, sea bream hybridization stripe weever, bream, cod, head fish, haddock, long tail cod, alaska cod, and the fish is selected from the group consisting of salmon, sea bream, tilapia, turbot, glass weever, lake white salmon, sea bream, the fish feed comprises a plurality of flatfish, sturgeon, square head fish, warrior fish, golden spanish, abalone, conch, stone crab, lobster, spiny lobster, octopus, black tiger shrimp, freshwater shrimp, bay shrimp, pacific white shrimp, squid, australian lung fish, single fin cod, dog shark, cape ferret, dolphin fish, longhead fish, gray mackerel shark, swordfish, long fin tuna, yellow fin tuna, ivory mussel, oriental flat shrimp, scallop, rock shrimp, pike, chile sea bass, armyworm, yellow croaker, eel, blue gun fish, cuttlefish, red salmon, blue fin tuna.

126. A food product treated by the method of extending the shelf life of a food product of claim 99.