Researchers developed a new packaging method for sliced mushrooms that uses essential oil vapors combined with modified atmosphere packaging to keep them fresh longer. The treatment with essential oils from eugenol, bergamot, and grapefruit prevented browning and slowed bacterial growth, allowing packaged mushrooms to stay fresh and appealing for about 12 days at refrigeration temperature. This is significantly longer than untreated mushrooms which became unacceptable after just 5 days. The method works naturally without synthetic chemicals and could help reduce food waste from mushroom spoilage.