improvements made to this conservation of animal products

摘要

The preservation of metabolically active matter such as fruit, vegetables, meat, fowl, shrimp, fish, other food, cut flowers, cuttings, foliage plants and the like is disclosed, characterized by storage at controlled and correlated conditions of hypobaric pressure, temperature, humidity, air circulation and air exchange. A non-deleterious gas such as air is humidified by contacting it with heated water from a supply, and then the humid air is passed through, and when advisable, recirculated and/or rehumidified within a storage chamber containing the metabolically active matter. The relative humidity is maintained within the range of about 80 to 100 percent and the pressure is maintained continuously or intermittently at a selected value at least slightly higher than the vapor pressure of the water in the stored commodity.