Extension of shelf life of fresh produce

A process for the preservation of foods including the steps of:

• 1. washing the foods as required to remove any pesticides which may be present,
• 2. placing said foods in a container of a material which is essentially airtight but which permits the passage of radio frequency waves therethrough,
• 3. sealing said container, and
• 4. irradiating said sealed container with a source of radio frequency electromagnetic energy wherein said source is capable of producing a first band of energy in the range of 20 MHz to 330 MHz and a second band of energy in the range of 50 KHz to 200 KHz, said energy being at power levels between thirty watts and three hundred watts.