Why does modified-atmosphere packaging use air low in oxygen and high in carbon dioxide?

In the context of vegetable processing, modified-atmosphere packaging is utilized to extend the shelf life of fresh, minimally processed produce. By replacing the air inside a package with an atmosphere low in oxygen and high in carbon dioxide, processors can effectively slow the respiration rate of the vegetables.1

Because cut vegetables continue to respire after preparation, this reduction in respiration rate is critical to delaying the senescence (aging and deterioration) of the product. This technique allows items like salad and stir-fry mixes to maintain quality and freshness for longer periods, enabling them to be shipped to distant markets while remaining suitable for consumers.1