Modified Atmosphere Packaging (MAP) is a technique used for prolonging the shelf-life period of fresh or minimally processed foods. In this preservation technique the air surrounding the food in the package is changed to another composition. This way the initial fresh state of the product may be prolonged. It is the shelf-life of perishable products like fresh meat, cucumber, cooked meat and herbal products, fast food, pastry, rice, bulgur, noodle, cheese, soy products, aqua products, poultry and other fruits & vegetables that will be prolonged with MAP since it slows the natural deterioration of the product. MAP is used with various types of products, where the mixture of gases In the package depends on the type of product, packaging materials and storage temperature. Meat and fish need very low gas permeability films so for non-respiring products (meat, fish, cheese etc.) high barrier films are used. The initial flushed gas-mixture will be maintained inside the MA package. But fruits and vegetables are respiring products where the interaction of the packaging material with the product is important. If the permeability (for O2 and CO2) of the packaging film is adapted to the products respiration, an equilibrium modified atmosphere will establish In the package and the shelf-life of the product will increase.