Physiological activity of vegetables can be changed by postharvest technology, and the recovering of the response may have time lug, as a residual effect on them. This study investigated an approach of shelf-life extension technology using the residual effect on broccoli with modified atmosphere packaging (MAP). Color changes in broccoli flower buds indicate a decline in their quality and such changes can be avoided through respiration control via MAP. This study determined the residual effects of MAP on the color changes during a 9-day storage at 10 °С. The interval period of MAP varied on days 2, 5, 7, and 9 in early stage. Interestingly, the residual effects of MAP after the package release could be confirmed if the colors compared to the control samples were not different at the release point. The residual effects significantly reduced the color change rate to < 50%, and the effect degrees were dynamically changed during the subsequent storage. This study assumed that the residual effects could delay the physiological response recovery. Therefore, the time lug of physiological response recovery changed by MAP may use as an approach of shelf-life extension technology of broccoli, especially for food waste reduce in supply chain.