The present invention is concerned with compositions and methods for treatment of fresh produce to reduce the levels of bacterial and/or fungal contamination. The compositions comprise the ingredients selected from a source of chlorite ions, enzymes, grapefruit seed extract, and an agent for adjusting the pH of the composition, and a pH buffering system to maintain a stable pH. The methods of preserving produce include applying the compositions to produce, to the trees or plants that bear produce, or to the packing materials used to pack, ship and sell the produce.
