Total losses of vegetables in India have been estimated 20-30%. in some vegetables the post harvest losses may be as high as 100%. This has led to innovation in packaging technology by preserving the freshness, preventing nutrient losses and processed food consumption. MAP provides extended shelf life and improved product presentation in a suitable container. Elevated concentrations of carbon dioxide and reduced levels of oxygen and ethylene, can be useful supplements to provide optimum temperature and relative humidity in maintaining the quality of fresh fruits and vegetables after harvest. The finely balanced MAP gas mix slows down the product aging process, reduces colour loss, odour and off-taste resulting from product deterioration, spoilage and rancidity caused by mold and other anaerobic organisms. The atmosphere surrounding a food product is modified through gas flushing, barrier packaging films and scavenger or desiccant packs. There are two principal factors mainly working with by growth of aerobic microorganisms and by bringing about changes in flavour, colour and texture and reducing overall deterioration in quality. Different types of map are used mainly Passive MAP and Active MAP. Amongst the various packaging technology MAP has a great potential to reach heights as the demand for fresh produce is increasing, innovation in MAP will increase. Challenges in MAP involve cost of the packaging material, storage temperature and specific gas composition for specific product. Every technology has its own pros and cons and hence balance has to be achieved in such a way that can assure safety and quality.