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