Methods for preserving fresh produce

A process for preserving fresh produce without adversely affecting the flavor of the fresh produce to any significant degree, the process comprising applying to the fresh produce an aqueous preservative consisting essentially of an anion selected from ascorbate, erythrobate or both and magnesium cations supplied to the aqueous preservative by magnesium hydroxide, magnesium oxide or a magnesium salt other than magnesium chloride, the molar ratio of ascorbate and erythrobate anions to magnesium cations being about 4:1 to 1:1, the aqueous preservative containing sufficient magnesium cations and ascorbate, erythrobate or both anions so that the produce is prevented from browning for at least about 1 week, the aqueous preservative containing no greater than about 0.1 wt % chloride ion based on the weight of the dry ingredients in the preservative, no greater than about 0.1 wt % acid anions other than ascorbate and erythrobate based on the weight of the dry ingredients in the preservative, and no more than about 0.1 wt. % metal ion sequestrant based on the weight of the aqueous preservative as a whole.