| 摘要 |
The object of the invention is a procedure which permits delayed onset of ripening of bananas, while at the same time retaining suitable organoleptic and quality characteristics. The procedure is carried out in a non-controlled modified atmosphere, at a temperature between 12° C. and 22° C., at atmospheric pressure, in which pure nitrous oxide is introduced and mixed with ventilation air until a nitrous oxide concentration of 40 to 60% is obtained, and an oxygen concentration between 12% and 8%, respectively, depending on the concentration of nitrous oxide.
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