If the produce is fruit and depending on {HEAD ~ the type} of {TAIL ~ 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 
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If the produce is fruit and depending on { HEAD ~ the type } of { TAIL ~ 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
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