Mushroom fresh-keeping is better in fine-pore packaging.

After comparing several different packaging forms of mushrooms, a British horticultural researcher found that mushrooms packed in shallow trays and packed with thin porous film (which allows oxygen and other gases to pass through) have a longer shelf life. A small range of "micropores" a few centimeters square on the film can provide just the right amount of oxygen for mushrooms to breathe without oxidizing phenols. This kind of film can also make the water permeate without drying up the mushrooms. It is said that mushrooms packed with this film last several days longer than those packed with perforated film and trays to keep the mushrooms white and hold their heads tight. Attempts are also being made to apply this packaging to other "high-breathing" vegetables, such as lettuce and asparagus. It is expected that mushroom packaging manufacturers will start using this packaging in a year's time.