The purpose of this article was to delay the rapid decline in quality of the fresh Agaricus bisporus due to temperature rise from (3±1) ℃ refrigerated environment to (10±1) ℃ sales environment. When the temperature rose, 0, 2, 4, and 6 microholes were evenly punctured on the PE micro-perforated packing bag (20 cm×30 cm×40 μm, φ=0.3 mm, N=4) and each index of Agaricus bisporus was monitored in the whole process. After warming, increasing the number of micropores could significantly improve the gas content in the package, maintain good sensory quality, soluble solids and ascorbic acid content (P<0.05), and effectively inhibit the decrease of whiteness value, and also delay the increase of cell membrane penetration rate and polyphenol oxidase activity (P <0.05). But it could promote the increase of the weight loss rate. Increasing the number of micropores led to better quality of Agaricus bisporus when the temperature rose, and the group of 4 micropores added showed the best comprehensive effect.