[Closed] Why doesnt packeged prepared fruit turn brown?

Nitrogen I think,

http://www.modifiedatmospherepackaging.com/Applications/Modified-atmosphere-packaging-fruit-vegetables.aspx

Nitrogen in the bag. Crisps also have pure nitrogen in the bags, incidentally.

Probably find there is a version of lemon juice/acetic acid in there too.

Air removed and co2 blown in on sealing. No oxygen present for the oxidising (browning) to take place.

Possibly also citric acid or sulphites added as preservative too.

Nitrogen rather than co2. My error.

The should use helium, it's a much funnier gas.

Doesn't fruit come in it's own packaging? 😉

Conversely meat is packed in oxygen to keep it looking rosy ready.

The should use helium, it's a much funnier gas.

Doesn't fruit come in it's own packaging?

That explains the sticky stuff in the last superstar order I received 🙂

Not as funny as nitrous oxide

Don't make me laugh.

That explains the sticky stuff in the last superstar order I received

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some of your fruit is up to a year old too which is nice..

stored in massive nitrogen filled hermetically sealed warehouses.. yum

Some fruit and veg is picked raw, then ripened with ethylene at the distributor to extend their lifetime. Bananas and tomatoes are treated like this, maybe others.

Magic.

Not sure what show it was, but I stumbled across a program on telly the other evening about how suppliers got millions of pumpkins to the shops and made sure they were ripe. Stored them in massive heated greenhouses to help ripen them.

They also showed an apple farm where they harvested them and then kept millions of them in massive fridges for months, all so we can have apples all year round. Fascinating stuff! And there was me thinking 'British' apples on sale in the middle of winter were shipped in from somewhere.

I saw that TV program.
The fridges had the oxygen taken down to 2%.
That ".com only" Tesco store was fantastic.