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  Food protection has always captured the mans mind. In a way that, through many years he has used different ways and methods in protecting his needs such as preservation of agricultural products by cold storage, shrink wrapping and controlled or modified atmosphere packaging. In this investigation, effects of modified atmosphere packaging (MAP) with 3% O2 and 1% CO2 in polypropylene film with two thicknesses, 30 and 40 micron., and temperature treatments, 1 and 4˚C in cold storage with 85-90% relative humidity, for 4 weeks on two types of lettuce (Cos and Crisphead) were considered. The experiments as well as percentage of weight loss, humidity, chlorophyll, total soluble solids, Vitamin C, sodium and potassium content and rate of ethylene production were performed. In the end of fourth week and after exit the cases from cold storage, apparent quality and marketable tests were done too. Experiments were done weekly, in five times, from beginning to end of storaging. The results showed that the potential of storaging for type Cos was better than type Crisp. Furthermore three weeks storage in 1˚C had the better effects on lettuce varieties. The result of analysis effect of MAP and polypropylene film showed that in Type Cos passive MAP in 40 micron polypropylene and active MAP in 30 micron polypropylene and in Type Crisp passive MAP in 40 and 30 micron polypropylene were the best treatments for preservation of quality and quantity characteristics of lettuce types.                                                                                       

Keywords: Key words: Modified atmosphere packaging, Shrink wrapping and Lettuce

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