Because of the increased respiration rate after harvesting, fresh product is more sensitive to disease organisms. Many preservation procedures can limit the respiration of fresh fruits and vegetables. Minimally processed fruits and vegetables, including fresh, "ready-to-use" vegetables, are commonly packaged using modified atmosphere packaging (MAP) technology. Modified atmospheric packaging (MAP) is a valuable preservation technology that extends the shelf life of fruits and vegetables greatly. In MAP for fresh fruits and vegetables, the air in the package headspace is replaced with a predefined mixture of atmospheric gases that differs from the air. The most common gases utilised in MAP are oxygen, carbon dioxide, and nitrogen. For both safety and quality, a percentage of O2 in a modified environment of 1 to 5% is advised for fruits and vegetables. Controlling both product respiration and ethylene production and perception by MAP can result in a fruit or vegetable product of high organoleptic quality; however, temperature control is required to manage both processes.