Preservation of fruit or vegetables

摘要

In a method of the type in which a cold atmosphere is maintained with a reduction of theoxygen content and a simultaneous and at least partial removal of carbon dioxide produced by the fruit, a controlled atmosphere (at atmospheric pressure) is maintained with a large amount of nitrous oxide (N2O) e.g. 50-90%, mixed with 5-20% oxygen, the remainder being principally nitrogen with a low content of carbon dioxide. Method is esp. used for preserving grapes.