| 摘要 |
A method of treating a perishable fruit product is disclosed, which includes the following steps: sealing the fruit product within a container; tempering the product to between 45-80°F; introducing a tempered and humidified gas mixture into the container to slow the ripening process, wherein the gas mixture comprises a combination of inert gas and is maintained around the product for a predetermined residence time to delay the oxidation and dehydration process of the product.
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