The colour of mushroom gills gradually became browner and less uniform with time for all the evaluated samples except for T1, and the colour score was always above the threshold of marketability. Deterioration in sensory quality of MA packed mushrooms and chitosan-thyme oil coated mushrooms has been observed by Villaescusa and Gil (2003) and Jiang et al. (2012), respectively. An increasing trend in degree of wilting, spoilage and browning was observed in the test samples.