Abstract: In order to determine the effect of V_C combined with Nisin coating on postharvest Agaricus bisporus fruitum storage and preservation, a composite preservative of 0.8 g/L V_C+0.4 g/L Nisin+5.4 g/L carrageenan was used to soak the fruit body of Agaricus bisporus for 30 s. The results showed that the compound preservative could effectively reduce the decay rate and weight loss rate of fruitum of Agaricus bisporus during storage, delay the browning of tissue, and maintain a higher level of hardness. At the same time, it could delay the degradation of flavonoids, endogenous V_C, soluble sugar and soluble protein, and further studies showed that it could maintain strong ABTS⁺, DPPH free radical scavenging ability of Agaricus bisporus tissue. The compound preservative maintained the storage quality of Agaricus bisporus well, and would provide some theoretical guidance for the development of new preservative for edible fungi.