Abstract: In order to evaluate the effect of micro-vacuum storage method on fresh-keeping quality of Pleurotus ostreatus. Fresh mushroom was chosen as raw materials, the change of index (sensory quality, weight loss, VC, soluble solid, MDA, amino acid, hardness and chewiness, etc.) were evaluated in the experiment.Results showed that, at the same temperature atmosphere, compared with modified atmosphere packaging (MAP) , micro-vacuum storage method could obviously improve the sensory quality (p <0.05) , significantly inhibit the MDA (p<0.05) and amino acid (p<0.05) , delay the decrease of VC (p<0.05) , control the decrease of hardness and chewiness (p<0.05) , but the weight loss of control group was the lowest, and the soluble solid showed little difference compared to the control group (p>0.05) . It indicated that the micro-vacuum storage method could significantly improve the fresh-keeping quality of Pleurotus ostreatus.