tag:blogger.com,1999:blog-2738735825185930519.post7201961388257870780..comments2023-06-02T14:59:44.533+01:00Comments on Persolaise - A Perfume Blog: Perfect PreservationBloggerhttp://www.blogger.com/profile/17806816026305227292noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2738735825185930519.post-72535894384621234082010-06-24T22:27:25.016+01:002010-06-24T22:27:25.016+01:00I have a client that specialises in building cold ...I have a client that specialises in building cold storage warehouses for fruit and vegetables. I've been told that the apples their clients store, using a special controlled atmosphere and ethyline gas, which were picked last September, can still be eaten 9-12 months later. You tell me how natural that is, and those are quite often the apples and other fruit hitting Tesco and Sainsbury's Michaelhttp://www.blogger.com/profile/06894218954285865917noreply@blogger.comtag:blogger.com,1999:blog-2738735825185930519.post-25031002543153579012010-06-25T20:23:34.348+01:002010-06-25T20:23:34.348+01:00I know, I've read similar horror stories in th...I know, I've read similar horror stories in the past.<br><br>Strictly speaking, I suppose preservation isn't intrinsically 'unnatural'. I mean, people have been trying to make produce last longer (by freezing it, salting it, smoking it, pickling it etc) for centuries, and quite often with excellent results. But I guess some methods of preservation are more 'natural' - and Persolaisehttp://www.blogger.com/profile/04192014353722036319noreply@blogger.com