Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The process comprises blending a high-molecular weight, medium-density polyethylene and a linear low-density polyethylene, converting the blend into a thick film, and orienting the thick film into a thinner film in the machine direction. The document has printed thereon visible user information and invisible coded tags. The first LED chip and the second LED chip are at different plane substantially orthogonal to the longitudinal axis.