Abstract:This study analyzed the effect of low-temperature treatment（LTT）on storage quality of Pleurotus ostreatus fruit bodies.Specifically，fruit bodies of P.ostreatus from local market were kept at 4 ℃ for 4 days，8 days，12 days，and 16 days，respectively，and changes of sensory properties，whiteness，hardness，weight loss rate，contents of soluble protein，total number of bacterial colonies，content of reactive oxygen species（ROS），content of malondialdehyde（MDA），and activities of superoxide dismutase（SOD），catalase（CAT），polyphenol oxidase（PPO），and reduced nicotinamide adenine dinucleotide phosphate（NADPH）oxidase were analyzed during the storage.Results demonstrated that long-term of LTT reduced the sensory properties，whiteness，hardness，and soluble protein content，and increased the weight loss rate and surface colonies of P.ostreatus fruit bodies.Furthermore，long-term of LTT induced oxidative stress of cells，thus increasing the content of ROS，MDA，and total phenols in cells.Moreover，it enhanced the activity of SOD，CAT，PPO，and NADPH oxidase in cells.In summary，long-term of LTT lowers the storage quality of P.ostreatus fruit bodies.LTT is suitable for short-term storage of the fruit bodies.