“…Several researches have been conducted in utilization of MAP for shelf life extension of mushrooms (Antmann, Ares, Lema, & Lareo, ; Jiang, ; Kim, Ko, Lee, Park, & Hann, ; Li et al, ). Extending the shelf life of mushrooms by MAP is difficult for a number of reasons: it is a delicate fresh product and the handling or mechanical stress during packaging can seriously damage the tissue, facilitating the appearance of black or brown spots; excessive accumulation of CO 2 inside the packaging would cause physiological injuries to the fresh mushrooms (Borchert et al, ).…”