Fruit preservation with carbon dioxide

Replacement of chemical fumigants with nitrogen and/or CO2 atmospheres has been reviewed (Bailey and Banks, 1980). Recent work has emphasised that oxygen is the key factor and that levels of 1% or less, coupled with low temperatures are required (Fleurat-Lessard, 1990). These atmospheres offer opportunities for preservation of cereal products and dried fruits and vegetables, possibly in conjunction with active packaging . Hence provision of a barrier to diffusive loss of nitrogen or carbon dioxide atmospheres could help to avoid the presence of chemical residues as unintended additives. 

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