Abstract: Changes of mushroom quality in the different storage temperature were investigated.Determination of indicators included weight loss, browning intensity, pH, color.With the increasing of storage time, browning intensity increased and pH decreased, the decline of the L* and b*, a* rise.Regression analysis of several indicators to determine the browning intensity, pH, L* could be used as indicators to measure quality changes of mushrooms during storage, and the establishment of a dynamic model of the three indicators of the quality change, and they were fit with the Arrhenius equationhigh.pH:t=2.24×10-8 e 5608.16/T, browning intensity:t=4.647× 10-7 e 4749.8/T, L*:t=4.392×10-7 e 4737.29/T.Finally, the combination of sensory evaluation was to determine the browning intensity as indicators to measure the mushroom shelf life, and predicted the shelf life of mushrooms, the error was smaller, it could well predict the shelf-life of mushrooms in the storage, and the control of the quality of the mushrooms was better during storage.