## 4 Use of Modified Atmosphere Packaging (MAP)  
The process that ends production and precedes shipment is the packaging of minimally processed fruit and vegetables. It has several key functions, and currently, without, it is impossible to allow goods to be properly marketed [1]. The first and most important purpose of packaging is to protect the product, especially against physical damage, dirt or microbiological infection, but also to protect it from spoilage during transport [60]. It is also a tool of communication between the manufacturer and the consumer, where the second can find detailed information on product and producers and, in cases when the packaging is also transparent, the good's freshness and attractiveness. Packaging can also fulfil an aesthetic role, attracting the eye and allowing for better display of the product, as well as being a convenient solution allowing for free transport of goods and storage. During the entire transport and storage process, the most important thing is to ensure appropriate conditions to extend the shelf life of particularly sensitive, minimally processed products. Fruit and vegetables continue to breathe, changing the ratio of oxygen to carbon dioxide in the immediate environment (packaging), the phenomenon of respiration and increased humidity around the products occurs, which, together with improper temperature, can cause the development of harmful microorganisms. The use of edible coatings can help to slow down the changes, but it may not be sufficient. MAP is an effective complementary method that can further extend freshness and quality retention [50; 81; 80]. Extending shelf life is a demanding process, and MAP packaging is not always possible. An alternative to this method of storage is active packaging (AP), where additional technology is used to help maintain the physical, chemical and microbiological properties of the product and provide a full-value raw material. Table 3 collects the most commonly used gases in MAP technology and their properties. This is a diverse group of methods in which the following can be distinguished:  
* oxygen absorbers, most often in the form of permeable or semi-permeable sachets containing iron, sulphur, boron, alcohols or fatty acids;
* humidity regulators consisting of silica gels, zeolite, cellulose fibres or sodium chloride; \begin{table}
\begin{tabular}{c c c c} \hline
**Coating Substance** & **Coating Excipient** & **Product** & **Effect** & **Reference** \\ \hline Curcumin solution & & & \\ (Photodynamic & & Cantaloupe \\ sterylisation & & (Hami melon) & \\ technology) & & & \\ \hline Essential oils: & & Higher concentrations of & \\ Spanish origanum, & Green leave mix (endive & essential oils inhibit the & \\ Spatiish majoram, & chickory, lettuce, red & multiplication of & \\ Spanish majoram, & beets) & microorganisms, but give an & \\ coriander & & undesirable smell depending on & \\  & & the composition of the oils. & \\ \hline \end{tabular}
\end{table} 
Table 2: _Cont._* packaging that regulates gas permeability and changes its properties depending on the temperature;
* ethylene absorbers, slowing down the ripening of climacter fruits;
* biocidal, containing sulphides, sulphites and alcohols or gases with bacteriostatic and bactericidal activity (sulphhur, carbon or chlorine dioxides) [11; 82]. From a storage point of view, it is very important to observe CO2 and O2 concentrations in order to better preserve the freshness of specific types of fruit and vegetables (Table 4). The additional use of modified atmosphere packaging (MAP) can significantly increase the shelf life of fruit and vegetables both fresh and minimally processed. In Table 5 the feasible beneficial effects of extra MAP application has been gathered. It is important to optimise the packaging material (permeability to CO2, O2, water vapour, ethylene, etc.) and/or use micro-perforation (very important size and shape of the holes, and their stability during storage) [35; 83].