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The presence of Oxygen is the primary cause of decay in dead tissue, be it organic or otherwise, just like Oxygen speeds up oxidation (rust) in some metals.

Sealing something in a low or non-oxygen container, bag,etc., slows down the process considerably. Items that may have taken just a couple of days to spoil will take weeks when Oxygen is removed via a vacuum.

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Q: Why is there a need to reduce oxygen content in order to slow down the ripening?
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