Modified Atmosphere Storage (MAS) technology, an advanced preservation method developed from traditional refrigeration, is considered the best storage method for water-based products in the world today. Commercial MAS has a history of over 80 years internationally, and in developed countries, long-term storage of various products, especially fruits like apples, pears, kiwis, citrus, grapes, and jujubes, largely employs MAS. In normal air, oxygen typically constitutes 21%, carbon dioxide 0.03%, with the remainder being nitrogen and trace gases. Fruits are living organisms both before and after harvest, undergoing metabolic activities dominated by respiration. The characteristic of aerobic respiration in fruits post-harvest is the decomposition of carbohydrates such as sugars and organic acids stored in the fruit's tissue cells, producing carbon dioxide, water vapor, heat, and some aromatic compounds, which depletes the fruit's body. The stronger the respiration, the faster the consumption, leading to an earlier ripening stage and shorter storage time. Oxygen, carbon dioxide levels, and temperature affect respiration intensity. High oxygen levels in storage areas lead to greater respiration, while low levels are less. High carbon dioxide levels in storage areas inhibit respiration, delay the decomposition of pectin substances and chlorophyll, and suppress microorganisms. Lowering the temperature in storage areas reduces respiration intensity, while higher temperatures increase it. Additionally, a certain concentration of low oxygen and high carbon dioxide in the environment has the effect of inhibiting the growth and spread of fungal diseases. The basic principle of MAS technology is to set MAS parameters based on the physiological characteristics of different fruits within a sealed storage facility and refrigeration system. By using testing and control equipment, the oxygen concentration in the storage area is artificially reduced and the carbon dioxide concentration increased to the set MAS parameters, maintaining these levels throughout the storage period to suppress fruit respiration and keep them in a normal, low-consumption metabolic state, thereby achieving the goal of fruit preservation.