Answer:
Effects of exposure to subsided levels of oxygen concentrations would possibly embody mental confusion, giddiness, nausea, weakness, loss of judgment, loss of coordination, fainting, loss of consciousness and death.
The immediate effects of low oxygen environments are because of our body's oxygen transport system.If there is no oxygen anymore respiration will stop and decay of the fruit or vegetable will set in. What's more, absence of oxygen can cause fermentation to occur which will produce strong off flavours.
Oxygen in the air can cause sliced fruit to brown, a process called enzymic browning (an oxidation reaction). Phenols and the enzyme phenolase are found in the cells of the apple, and when these are exposed to oxygen in the air, for example through slicing, the oxygen causes a reaction.
