Plums show rapid ripening after being harvested and their shelf life is limited by the rapidly deteriorating in quality. This research aimed to study the influence of modified atmosphere packaging (MAP) on the quality characteristics and shelf life of plums. Plum fruits are widely consumed because of their health benefits, but are easily affected by storage conditions. Plums were packed with these gas treatments: (i): storing in 99% N2, (ii): storing in 99% CO2, (iii): storing in a vacuum, and (iv): storing in the air (control treatment). Each treatment comprised three replicates, and each replicate consisted of three fruits. Also, all fruits were stored at two levels of ambient temperature: 4 and 21 °C for 21 days. The weight losses, color attributes, and firmness were evaluated after 0, 7, 14 and 21 of storage and finally, the best packaging conditions were determined by the TOPSIS method. Results showed that the combination of MAP and low temperature (4°C) storage has a significant effect on the fruit firmness and color of plum, but weight loss of fruits did not show any significant difference before and 21 days after being treated with MAP. The total color changes of plum packed in 99% N2 and 99% CO2 were 6.19 and 8.79, respectively and the texture firmness in these packages was 2.30 and 2.32, respectively. In addition, TOPSIS results exemplified a gas combination for plum packaging with ideal quality features. The CO2, N2, vacuum, and air (control) treatments show the highest scores on quality criteria and shelf-life of plum, respectively

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