Abstract: Tricholoma matsutake was known for its high value. However, it was essential to maintain the quality of Tricholoma matsutake and extend its storage period due to its seasonality, difficulty in harvesting and short shelf life. This paper studies the effects of different temperatures (0, 2, 4, 6, 8 ℃), natural preservative agents (0.1% chitosan, 0.08% tea polypheno, 0.05% lysozyme, 0.1% nisin), modified atmosphere (3% O₂+20% CO₂+77% N₂, 4% O₂+18% CO₂+78% N₂, 5% O₂+16% CO₂+79% N₂, 6% O₂+14% CO₂+80% N₂) and preservation film packaging (0.01, 0.015, 0.02, 0.03, 0.04 μm) on the storage quality and physicochemical property of postharvest Tricholoma matsutake. The results showed that the optimum storage temperature of Tricholoma matsutake was 0~4 ℃, which could effectively reduce the mass loss. The content of soluble protein and crude polysaccharides were approximately 9.6% and 1.04%, respectively, and the activities of superoxide dismutase and catalase were higher than those of other treatment groups. Using different natural preservative agents for preservation, the results showed that the preservation effect of Tricholoma matsutake treated with 0.05% lysozyme was the best. Compared with the control group, the weight loss rate and browning degree of Tricholoma matsutake were reduced by 71.85% and 58.38%, respectively. The content of soluble protein and crude polysaccharides were increased by 52.43% and 87.50%, respectively and the activities of polyphenol oxidase and superoxide dismutase were decreased by 49.03% and 48.30%, respectively. Whereas, the activity of catalase activity was increased by 45.96%. While the Tricholoma matsutake was packaged with a thickness of 0.03 μm preservation film, the sensory quality was the best during the storage period. The content of soluble protein and crude polysaccharides compared with the control group were increased by 17.11% and 88.52%, respectively. Meanwhile, the activities of polyphenol oxidase and superoxide dismutase were decreased by 44.57% and 53.45%, respectively and the activity of catalase was increased by 16.31%. For modified atmosphere preservation, the gas composition of 4% O₂+18% CO₂+78% N₂ showed the best preservation effect. In contrast to the control group, the weight loss rate and browning degree of Tricholoma matsutake in the gas group were decreased by 52.86% and 36.27%, respectively. Moreover, the content of soluble protein and crude polysaccharides were increased by 54.00% and 63.16%, respectively. In addition, the activities of polyphenol oxidase and superoxide dismutase were decreased by 31.37% and 66.14%, respectively, while the activity of catalase was increased by 37.99%. Through exploring the storage conditions of Tricholoma matsutake, it was found that natural preservative agents treatment of Tricholoma matsutake had the best preservation effect, and it also provided the theoretical basis and technical support for the commercial preservation processing and storage of edible fungi.