Abstract: In order to improve the quality of dried Agaricus bisporus, the effect of color protection were discussed including ascorbic acid, citric acid, calcium chloride, sodium chloride and electrolyzed functional water, and three hot air drying way of the gradient temperature rise, constant temperature and gradient temperature decline were studied on dried Agaricus bisporus quality. The results showed that the L* value was the highest and the color protection effect was best when the concentrations were ascorbic acid (0.04g/100mL) , citric acid (0.2g/100mL) , calcium chloride (0.3g/100mL) , sodium chloride (0.2g/100mL) and electrolyzed functional water ( soaking 10min) respectively. Using the orthogonal array design, the best combination of non-sulfite color protection was ascorbic acid (0.04g/100mL) , citric acid (0.3g/100mL) and sodium chloride (0.3g/100mL) . Among the three drying ways, the gradient temperature rise drying yielded products with least browning and best rehydration properity, better than the constant temperature drying and gradient temperature decline drying.