A treatment for peeled or sliced produce, particularly sliced apples, comprises the steps of placing the sliced produce in a preferred solution for approximately 20 seconds and storing the treated produce at approximately 40 degrees F. One chemical composition for the treatment of peeled or sliced produce, particularly sliced apples, is a treatment solution composed of water plus the following chemicals by weight %: Lactic Acid0.51%Ca-Lactate0.34%CaCl21.13%CaCO31.07%Ascorbic Acid3.95%Total7.00%
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