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packaging, modified atmosphere


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Storage of fruits, vegetables, and prepacked red meat in a controlled atmosphere in which a proportion of the oxygen is replaced by carbon dioxide, sometimes with the addition of other gases such as argon and nitrous oxide. For some products a high oxygen atmosphere is used, to reduce enzymic browning and anaerobic spoilage. The product may be sealed in a selectively permeable polymer and allowed to undergo metabolism until the desired gas composition has been achieved (the passive process); in the active process the package is evacuated, then flushed with the desired gas mixture before sealing.

Subjects: Medicine and Health.


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