Abstract: Shelf life of foods,such as bakery products,is principally affected by two major factors:atmospheric oxygen and the growth of aerobic spoiling microorganisms.Applying modified atmospheres in the packaging(MAP)of these foods can significantly extend their shelf life.MAP can be done by changing the relative proportions of the surrounding atmospheric gases,such as carbon dioxide,nitrogen,and oxygen.Principles and characteristics of MAP of bakery foods,the application of gases,oxygen absorbents,and ethanol vapor generators were introduced and reviewed in this paper.The advantages of MAP technol-ogy to the bakery products,and the use of nanotechnology in the MAP materials were also discussed.

Key words: bakery products, shelf life, modified atmosphere packaging, MAP