Loss in quality and quantity are of great concern in the marketing of fresh fruits and vegetables. Losses, due to post harvest deterioration of fresh produce affect over 40% of the harvested produce in the world. Some methods to reduce losses include various food processing and preservation techniques such as through application of heat, dehydration, cold storage and freezing as well as chemical preservation or low dose irradiation. However, many of these methods are energy intensive and often change sensory and nutritive qualities, mainly because of rather drastic application of heat, cold or acidity to the fruits and vegetables Current consumer trend is towards fresh, natural, preservative free, minimally processed shelf-stable and yet, convenience foods. This trend has spurred the development of many innovative processing and preservation techniques. Foremost among these are retortable pouches, aseptic packaging, controlled atmosphere storage and vacuum and modified atmosphere packaging. The last one being most extensively studied at the present time. The modified atmosphere packaging (MAP) involves the packaging of perishable products in high gas-barrier packages, in which the gaseous environment has been changed. In a modified environment the product' s natural flavor, color and texture are retained because enzymatic and biochemical degradation are greatly reduced. The effect of temperature combined with modified atmosphere packaging of fruits and vegetables and the product-package compatibility requirements for successful use of this technology is also discussed.