Described herein are formulations and methods of reducing spoilage in harvested produce by reducing the rate of water or mass loss, thereby resulting in high quality produce with lower rates of spoilage. The present disclosure provides coatings and methods of coating produce to prevent moisture loss from produce during storage and shipment of the produce. This in turn allows the produce to be shipped and stored at lower relative humidity (e.g., lower than industry standards for shipment and storage, or lower than about 90% relative humidity), which can help delay the growth of biotic stressors such as fungi, bacteria, viruses, and/or pests.本發明所記述者係藉由降低水或質量損失率因而產生損壞率較低之高品質蔬果,來減少收成蔬果之損壞的調配物及方法。本揭示內容提供塗膜以及將蔬果塗膜的方法,以防止蔬果在蔬果的儲存及運輸期間水分損失。這進而讓蔬果可在較低的相對濕度(例如,低於運輸及儲存的工業標準,或低於約90%相對濕度)下運輸及儲存,而有助於延遲生物壓力源(諸如,真菌、細菌、病毒、及/或害蟲)的生長。
