Mushrooms are better preserved in fine pores

A horticultural researcher in the United Kingdom discovered that mushrooms packed in shallow-bottom trays and packed with fine-porosity membranes (which allow oxygen and other gases to pass through) have a longer shelf life than mushrooms. A small area of ​​"micropores" a few centimeters square on the membrane allows the oxygen for the mushroom to breathe just right, without oxidizing the phenol. This type of film also allows water to penetrate without drying the mushrooms. It is said that mushrooms wrapped in such films are packaged in white and mushroom heads for several days longer than those packed in normally perforated films and trays. It is also trying to use this type of packaging for other "high-breathing" vegetables such as lettuce and asparagus. It is expected that one year later, mushroom packaging manufacturers will start using this kind of packaging.