Sprouts are highly perishable in nature and get spoiled if not stored properly during distribution or in supermarket. Spoilage occurs more frequent when sprouts are not refrigerated. Sprout can be easily bruised and readily infected with various micro-organisms during handling and transportation. Sprouts cannot be stored for longer time under ambient conditions. So a method to increase the shelf life of sprout would be advantageous to producers as well as to the consumers. This book is an outcome of a research done to assess the shelf life of chickpea sprouts under modified atmospheric packaging. The shelf-life was extended by designing a suitable modified atmospheric packaging system and created a favorable environment by the use of suitable polymeric film based on the design calculations. A mathematical model was also developed and validated. The technology was successful in extending the postharvest life of chickpea sprouts under modified atmosphere at 10 degree celcius. Considering that the proposed strategy is simple and relatively inexpensive, it could be very beneficial and of commercial importance to the sprout growers, processors and retailers