Abstract:Abstract：To explore the influence of different preservation methods on preservation quality and shelf life of Hypsizygus marmoreus，we set up different concentrations of ethanol fumigation（ethanol fumigation treatment）and different temperature of heat water （moderate heat treatment），and detected the respiration intensity，browning degree，weightlessness rate，cell permeability and the sensory evaluation indexes on different storage process of Hypsizygus marmoreus by the two preservation methods.The main results were as follows：the ethanol fumigation could significantly inhibit the respiration intensity and browning degree of the mushroom，reduce the rate of weight loss and cell permeability，and maintain its sensory quality.Among them，treated with 450 μL/L ethanol fumigation method had the best fresh preservation quality，which could extend the shelf life to 14 d.Moderate heat treatments were not significantly extended the length for preservation.Compared with the control group，40℃ hot water treatment could effectively inhibit the browning of Hypsizygus marmoreus，reduce the cell permeability，and slightly better the fresh quality，however could not extend the shelf life.