The nature of a package determines the composition of air inside the package, which in turn is known to affect the rate and extent of nutrient loss and microbial activity among other things. Foods can be packaged appropriately using modified atmosphere packaging (MAP) or vacuum packaging (VP) to control the oxidation reaction by reducing concentration in the storage atmosphere. Nitrogen filling for dry or intermediate moisture foods (Kacyn et al., 1983) or filling, which acts as a biostat for fresh fruits and vegetables can also be used to prevent anaerobic microbial growth and lipid oxidation (Hotchkiss, 1988; Lioutas, 1988).