Methods and systems for treating fresh produce are disclosed. The methods and systems comprise a stable, non-toxic, fresh produce cleansing liquid comprising an electrolyzed saline solution. The electrolyzed saline solution comprises one or more of chemically reduced and oxidized species including hypochlorous acid, hypochlorites, dissolved oxygen, chlorine, hydrogen gas, hydrogen peroxide, hydrogen ions, hypochloride, superoxides, ozone, activated hydrogen ions, chloride ions, hydroxides, singlet oxygen, *OCl, and *HO—. The fresh produce is cleansed by contacting the fresh produce with the liquid.
