The shelf life of fresh fruits and vegetables can be extended by a low oxygen and high carbon dioxide environment where respiration and gas exchange are restricted by the package material so that a relatively favorable micro-atmosphere is maintained for a longer duration. Modeling respiration rate of fresh fruits and vegetables is crucial to the design of a successful modified atmosphere packaging ( MAP) system. Advances on the studies of respiration rate in MAP of fruits and vegetables in the last decades were reviewed, which included the major methods for measuring respiration rate, factors affecting the respiration rate as well as respiration models of fruits and vegetables. Finally, further research and development trends of respiration rate of fresh fruits and vegetables were also discussed.