Vegetables are highly perishable commodities due to their high
respiration rates. The post-harvest losses are a major concern
for the producers and processors. Traditionally, refrigeration
has been used to extend the shelf-life of most of the fruits and
vegetables, but it has limitations and cannot extend the shelf-
life to a reasonable amount of time. The use of modified and
controlled atmospheres has grown over the past 50 years,
contributing significantly to extend the postharvest life and
maintain the quality of various fruits and vegetables