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  Active packaging is one of the innovative concepts in food packaging that has been used for controlling environmental parameters such as moisture content in the package. In this study the quality and quantity characteristics of button mushroom were investigated by color, maturity index, opening caps and weight loss after the storage at refrigerator temperature (5 ±2 ° C). The treatments included packaging film at two levels: (clear PVC box and stretch PVC), moisture absorber at four levels: and storage time at five levels: (0, 4, 8, 12 and 16 days). Four moisture absorber treatments were included: the first treatment containing silica gel 1.25 g, the secondary treatment silica gel 2.5 g, the third treatment only  spongy foam, the forth treatment  containing silica gel 1.25 g and spongy foam. The analyses showed that the stretch PVC in comparison to clear PVC films had the lowest open cap mushroom and weight loss. Silica gel (1.25g) treatment and only foam treatment with stretch PVC film had the lowest open cap. The sensorial evaluation showed there was no significant difference between treatments in terms of maturity index. In terms of cap color, judges preferred button mushrooms treatments by silica gel (1.25 g) with clear PVC box and Silica gel (1.25g) with stretch PVC treatments and there were significant differences between them and other treatments.  

Keywords: Key word: Active packaging, Polyvinyl chloride, Silica gel, Spongy foam, button mushroom

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