The effect of polyethylene film(PE) packaging of golden mushroom wrapped with Korean paper containing 20% mica powder on the changes in weight, color, texture, PPO activity, number of total microbe(TM) and sensory quality during storage at 10℃ were investigated. The experiments were divided to 3 groups(control; only PE packaging, KP; PE packaging wrapped with Korean paper up and down of the sample, KPM; PE packaging with Korean paper containing 20% mica powder up and down of the sample). The weight of the mushroom in the KPM was the lowest until 9 days-storage, but the weight was the highest at 15 days-storage, showing 12.5% higher against the initial weight. L* values of the mushrooms in the control and KP treatment were decreased, but the value in the KPM treatment was maintained as the same of the initial value during storage. The increasing rate of a* and b* values in the all plots during storage was the lowest in KPM and in order of KPM<KP<control. The activity of PPO and number of TM in the KPM treatment were maintained the lowest, but hardness and gumminess were maintained the highest during storage. Appearance of the mushroom stored for 15 days was the best, the degree of browning and softening were the lowest in the KPM. Off-flavor was lower in all plots, but the scores were the lowest in KPM. But further study on the fruit body was grown in the KPM at after-period of storage was required.