Methods of controlling bacterial, yeast, and/or mold contamination of edible fruits or vegetables comprise applying thereto an aqueous microbiocidal composition stabilized against ultraviolet light-induced degradation formed from water and (A) at least one component selected from (I) a solid-state microbiocidal compound having at least one bromine atom per molecule； (II) an aqueous solution/slurry of a compound of (I)； (III) a concentrated aqueous composition having an active bromine content of at least 50,000 ppm derived from water and (i) BrCl or BrCl and Br2 and (ii) overbased alkali metal sulfamate, where the relative proportions of (i) and (ii) give an atom ratio of nitrogen to active bromine greater than 0.93, and where the pH of the composition is greater than 7； (IV) a solid-state composition formed by dewatering a composition of (III), and (B) dissolved ascorbic acid or edible salt or ester thereof to inhibit ultraviolet light degradation of the solution.
