I. Modified Atmosphere Packaging introduced in the past decade, changes in lifestyle far beyond our expectations. Meanwhile, the food is not only a basic need, but also a measure of a standard of living. Today, consumers attach great importance to the pure taste of perishable foods, long-life and attractive appearance of the packaging. Therefore, the food industry to develop new food packaging technologies to meet customer demand. Due to the development of society and the increasing customer demand for high quality, using modified atmosphere packaging of perishable food evolved into a market trend. Modified Atmosphere Packaging abroad, also known as MAP or CAP, said domestic gas modified atmosphere packaging or replacement packaging, inflatable packaging. Is the use of having a gas barrier properties of packaging materials, packaging food, based on actual customer demand for a certain percentage of O2 + CO2 + N2, N2 + CO2, O2 + CO2 mixed gas is filled into the packaging to prevent food occurred in physics, chemistry, biology, etc. deterioration or slow the rate of decline in quality, thus extending the shelf life of food, enhance food value. It is hoped that at any time, any place, the food is fresh, attractive and high-quality. In order to achieve these expectations of people, manufacturers and distributors go to resolve a massive logistical problems. High stability ensures that goods can be transported over long distances. In addition, food packaging attractive enough to get people to buy. Consistent quality (taste, freshness, etc.) is the strong loyalty for customer requires. Perishable goods such as meat, fish and seafood, freshness and corrosion resistance depends not only on the raw material itself, but also on the environment. Microbiological and biochemical reactions are the cause of deterioration of perishable foods, meat and seafood, which is of special concern. Deterioration after the slaughter began, it is difficult to prevent because the microbes had long since reached which the. There may be a reduction or mitigation of their activity is known freezing methods. Of course, the frozen food will not be regarded as fresh products. In addition, in the transport of goods must continue to be frozen with, this is a comparison with MAP packaging, are high-cost, high-input mode. Second, modified atmosphere packaging advantages of a large number of applications proved Atmosphere remarkable results after fresh packaging: a better product quality and longer shelf life - to prevent oxidation and discoloration of corruption - modified atmosphere can inhibit the bacteria and fungi growth characteristics - for easy mechanical fragmentation protection products - keep the product appearance, odor, flavor and texture in order to maintain its freshness - extended shelf life, can replace food transport, significantly reducing transportation costs Third, Atmosphere Packaging commonly mixed gas and characteristics 1) CO2 carbon dioxide can be suppressed most aerobic bacteria and molds. Undoubtedly, the carbon dioxide is a gas regulator for use in food packaging is the most important gases. In general, the higher the concentration of carbon dioxide, perishable foods longer the decay period. In the packaging process, however, the fat and water can easily absorb carbon dioxide, the carbon dioxide concentration is too high will also affect the taste of the food, the food consumed and the concentration of moisture (referred vacuum effect). Therefore, careful consideration should be! As long shelf life and how much consumption depends on the amount of carbon dioxide. If the carbon dioxide is intended to inhibit bacterial and fungal growth, the concentration of at least 20% is recommended. 2) N2 Nitrogen is an inert gas, is used to expel air in the package in particular oxygen. It is also used as the filling gas in perishable foods, as the effect of carbon dioxide. Nitrogen reduces the vacuum effect, it is also air a natural part. 3) For all organisms are very important oxygen gas O2, is also supported with perishable food spoilage. It is the condition of aerobic microbial growth. In general, MAP does not use oxygen, but in some cases, the quantification of oxygen caused quite good results. * It enables perishable food looks very natural color (effect freshness). * It enables food to breathe, especially fruits or vegetables. * It inhibits a variety of fish and vegetables in the anaerobic microorganisms. Fourth, all kinds of food user Atmosphere shelf life of a packaged, fresh fruits and vegetables, fruits and vegetables after harvest mushroom, remained absorbed O2 CO2 discharge metabolic respiration. As the package O2 and CO2 content increased decreased, fruits and vegetables can be maintained without creating a weak anaerobic respiration aerobic respiration, the aging process is retarded fresh fruits and vegetables, reducing metabolic rate, thus prolonging the shelf life. Modified atmosphere packaging of fresh fruits and vegetables fresh gas by O2, CO2 and N2 composition. Modified atmosphere packaging of fresh fruits and vegetables according to the variety and freshness determine, such as strawberries, mushrooms, lychee, peach, leafy vegetables and so on. Shelf life at a temperature of 0-4 ℃ for 10-30 days. The use of low resistance diaphragm. 2, fresh cooked poultry products in Western-style food products, Lu Cai, stir-fries, stews, fast food and other food products, require preservation of corrosion and maintain authentic. Fresh gas generally consists of CO2, N2 and other gases. After the modified atmosphere packaging, preservation gases form a protective film on the surface of food, so as to achieve antimicrobial preservative to keep food nutrition and original taste, flavor and shape. At below 20 ℃ shelf life of at least 5-10 days; at 0-4 ℃ conditions, the shelf life of 30-60 days; use pasteurized (about 80 ℃), the shelf life at room temperature at least 60-90 days . It requires the use of high barrier films. The use of modified atmosphere packaging with natural bio-technology, can achieve more satisfactory results. 3, fresh poultry class fresh pork, beef, mutton modified atmosphere gas from the CO2, O2 and other gases. High concentrations of O2 so that the meat in the oxidation of myoglobin oxygenation of myoglobin, can keep the bright red color of meat; CO2 for antimicrobial preservative. Shelf life at 0-4 ℃ conditions is 7-30 days. Fresh poultry with CO2, N2 and other fresh gas, preservation of up to 15-30 days. With natural bio-technology, can be sold at room temperature for 2-5 days. Air deployment of air system can provide for multiple inflatable packaging machine fresh gas and cost savings.