Abstract: In order to keep sensory quality and increase shelf life of shrimps, dried small shrimps(Acetes chinensis) were packaged in three different modified atmosphere packages(MAP) at 5℃, room temperature and 35℃. The sensory qualities, color deterioration, the fat content and total microbial counts were investigated. The results showed that high concentration of CO₂ could inhibit the growth of microbes and control the deterioration of fat, but which would result in the unfavorable smell of the samples. Shelf life of dried small shrimps was lengthened to more than two months with modified atmosphere package at 5℃. Therefore, the recommended storage condition for dried small shrimps was 70%N₂/30%CO₂ at 5℃.