Materials and methods for extending shelf-life of foods

A seed with a shelf-life extender coated thereon wherein said shelf-life extender is an isothiocyanate, wherein said seed is selected from the group consisting of alfalfa, barley, black eye bean, black gram (Vigna mungo), canola oil seeds, carob, chickpeas, clover, corn, cotton seed, fava beans, flaxseed, French haricot verts, green beans, guar beans, lentils, lima beans, lupins, math or moth bean (Vigna aconitifolia), mesquite, mungs, peanut, peas, rapeseed, red beans, red kidney bean, rice, rye, sesame seeds, soybeans, sprouted beans, sunflower, pigeon peas, urad bean, vaal or lima beans (Phaseolus lunatus), wheat, and yellow wax beans.