Methods of preserving fresh produce with a produce preservative which extendsthe shelf life of fresh produce, particularly cut fresh produce, and preservesthe texture, flavor, appearance, crispness, and color of the fresh produce,particularly the exposed surface of the fresh produce, are provided. Themethod comprises: providing a solution of produce preservative comprising:water； a preservative cation which is selected from the group consisting of astrontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammoniumion, iron ion, manganese ion, potassium ion, or mixtures thereof； andascorbate ions, or erythorbate ions； wherein the ascorbate ions or erythorbateions and the preservative cation are present in an ion ratio of preferablyfrom 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from1:1 to 4:1, yet more preferably 1.5:1 to 3:1； most preferably 1.1:1 to 2.5:1；and, applying said produce preservative to the produce. The invention alsorelates to fresh produce preserved with the produce preservatives.
