Abstract—This study was conducted to study the effect of
modified atmosphere packaging (M.A.P.) on quality of fresh
Spinach (Spinacea oleracea L.), Parsley (Petroiselinum hortense),
and Dill (Anethum graveolens). These vegetables were
packaged in polyethylene pouches. Vegetables were evaluated
in three condition included perforated, active modified
atmosphere, passive modified atmosphere at different
temperature (5ºc, 10ºc, 20ºc, 25ºc).The following factors were
determined: vitamin c, chlorophyll, weight loss, total count.
Experimental results were shown that storage of parsley in
modified atmosphere active was minimum loss weight and
maximum chlorophyll retained. Parsley had the most molds in
perforated packages maximum residual vitamin content was
seen time which parsley was stored in MAP.
Index Terms— Dill, Modified atmosphere