All the fresh fruits & vegetables and freshherbs continue to breathe, in other words respire after they have been harvested as well. They consumes oxygen and produces carbon dioxide and water vapour while respiring. To provide this system and keeping these packaged products fresh, it should be reduced the respiration rate as soon as possible without harming the quality of the product (its taste, aroma, texture and appearance). Firstly,  it should be started to reduce respiration rate by reducing temperature. The main logic of using MAP is reduced levels of oxygen and increased levels of carbon dioxide. However, this process is so hazardous. if there is too little oxygen in the packaging atmosphere, this process could be caused problem that called anaerobic respiration. This problem will be caused to unwanted tastes, odours and spoilage in the product. Also, excessively high carbon dioxide could  damage some kind of product.  The packaging material used for fruit and vegetables have especially and most particularly permeable and breathable features. If the products are sealed in an air proof package, oxygen will  decline soon and undesirable anaerobic conditions could develop. On the other hand when the material is too poriferous, the modified atmosphere will escape out and will be no get benefit.