INHIBITING FUNGAL GROWTH ON REFRIGERATED FRESH FRUITS AND VEGETABLES

摘要

This invention generally consists of the prevention of the growth of fungus on fresh fruits and vegetables in refrigerated containers, both fixed and moving, by using a modified gaseous environment for preservation. The quantities of oxygen and carbon dioxide used vary according to the class and variety of fruit or vegetable subjected to this invention's modified preservation environments. Generally speaking, according to this invention, the carbon dioxide can range between 0 and 20 percent in volume. The amount of oxygen is broadly within the range of 1 percent and 20 percent in volume.