, which restrict the transmis- sion of respiratory gases. This results in the accumulation of carbon dioxide and depletion of oxygen around the commodity, which may increase their storage life (Kader, Zagory, & Kerbel,
1989). Since it slows the natural deterioration of the product, MAP is used with various types of products (meat, fish, fruits and vegetables), where the mixture of gases in the package depends on the type of products, packaging materials and storage temperature. Additionally, the desired atmosphere can