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carbon dioxide storage

 Storage of fruits, vegetables and prepacked 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. In the passive process, the product is sealed in a selectively permeable polymer and allowed to undergo metabolism until the desired gas composition has been achieved; in the active process the package is evacuated, then flushed with the desired gas mixture before sealing.