Preserve fresh fruits and flowers by cultured dextrose

Cultured dextrose, if its key active ingredient is calcium or sodium propionate, can be used to maintain the quality of fresh fruit like apples (https://doi.org/10.1016/j.foodcont.2023.110049) and fresh cut onions (https://doi.org/10.4315/0362-028X.JFP-10-194). The use of cultured dextrose in particular has been shown to be effective in preserving the quality of high moisture fruit products like peach, pineapple, mango, papaya, chicozapote, and banana (https://doi.org/10.1016/0963-9969(93)90068-T). It is evidenced by the use of synthetic calcium propionate in combination of chitosan to maintain the quality of fresh-cut banana slices, including firmness, ascorbic acid content, and antioxidant activity (https://doi.org/10.1002/jsfa.8231), and in other combination to preserve fresh strawberries (https://doi.org/10.1016/j.porgcoat.2022.107347) or to Inhibit Botrytis cinerea and control gray mold on table grapes (https://doi.org/10.1093/fqsafe/fyab016).

Can cultured dextrose containing high concentration of calcium propionate be used as a natural and safe way to preserve high value cannabis flowers? There is no study on this topic yet, but calcium propionate is shown to be effective against fungicide-resistant fungal plant pathogens in ornamental flowers (https://doi.org/10.1016/j.pestbp.2023.105472).