“…This technique effectively decreases respiration rates, thereby extending shelf life and maintaining quality (Kim, 2017;Park, 1995;Yoon and Kang, 2017). The use of MA has proven to be efficacious in the storage of various fruits and vegetables, causing the reduction of decay in apples, limiting weight and vitamin C loss in tomatoes, controlling pathogenic microorganisms in strawberries, and managing the bacterial count in asparagus while allowing costeffective distribution (Hong et al, 2019;Lee et al, 2013;Park et al, 2006;Wang et al, 2020;Yoon and Kang, 2017). Nonetheless, MA storage can lead to ethylene accumulation, potentially causing flavor loss, accelerated senescence, and spoilage (Hong and Park, 1997;Yoo, 2016).…”