If {HEAD ~ the produce} is fruit and depending on {TAIL ~ the type} of fruit, various levels of carbon dioxide are desirable to retard bacterial action, but excessive levels and lesser levels of carbon dioxide under relatively high pressure are undesirable since these conditions quickly affect taste 
If { HEAD ~ the produce } is fruit and depending on { TAIL ~ the type } of fruit , various levels of carbon dioxide are desirable to retard bacterial action , but excessive levels and lesser levels of carbon dioxide under relatively high pressure are undesirable since these conditions quickly affect taste
OTH HEAD HEAD HEAD HEAD HEAD HEAD OTH OTH OTH REL REL TAIL TAIL TAIL TAIL TAIL TAIL OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH