- Dec 18, 2001
- 24,036
- 21
- 81
This has been bugging me for awhile...
When you slice open a nice crisp green pepper, or red pepper, or yellow pepper... you just broke a seal that has lasted the entire growth of the pepper. My question is - what was in there before you exposed it to air?
Is it mostly oxygen? Nitrogen? Carbon-dioxide?

When you slice open a nice crisp green pepper, or red pepper, or yellow pepper... you just broke a seal that has lasted the entire growth of the pepper. My question is - what was in there before you exposed it to air?
Is it mostly oxygen? Nitrogen? Carbon-dioxide?