European consumers may soon see the first commercial application of Conserver 21, a product which promises to add weeks to the shelf life of fruits, vegetables, flowers and meat. It works by converting ethyl- ene given off by decaying foodstuff into carbon dioxide and water vapour. This inhibits decay by slow- ing the growth of bacteria, fungus, and microorganisms. The product is made in the form of a pellet and used either as small permeable sachets, scattered among the food- stuff, or as fitters, which fit into the (Orient Express, April 1997).