Disclosed is a method for preserving fresh produce selected from uncooked fruit and vegetables, comprising providing a solution comprising a preservative cation selected from strontium, lithium, barium, aluminum, copper, ammonium, iron, manganese, or mixtures thereof, a preservative anion selected from ascorbate or erythorbate and water, wherein the preservative anion and preservative cation are present in an ion ratio of from 0.2:1 to 8:1, and then applying the solution to the produce.