The effects of trehalose treatments on shelf-life quality of postharvest white hypsizygus marmoreus during MAP storage [temperature,(30±0.5)℃and relative humidity,85%-90%] were studied. The water treatment was used as control. The results indicated that the treatment of 0.4% trehalose was very helpful for the maintenance of the sensory index,rigidity,total soluble sugar content and weight. At the same time,the browning,respiration rate and the activity of PPO was depressed. The result suggested that the treatment of 0.4% trehalose could improve the shelf-life quality of postharvest white Hypsizygus Marmoreus during MAP storage at (30±0.5)℃