目的 总结近年来国内外有关食用菌保鲜包装的相关文献，为相关研究提供参考。 方法 按照食用菌保鲜方法查阅并总结近年来国内外有关食用菌保鲜包装的相关文献并进行整理分析。 结果食用菌的保鲜主要从温度、气体环境、辐照、保鲜剂、包材等因子入手。研究和应用的趋势趋向于同时控制和调整多个因子，结果证明保鲜效果比较好。 结论 最近数年的研究将不同的保鲜方法结合使用，因子之间的协同效应，会产生良好的保鲜效果。原理和理论依据需要进一步研究和分析，以便更科学合理地实现食用菌保鲜。

The latest worldwide study progress in fresh-keeping packaging method for edible fungi was summarized. The relevant literatures on the fresh packaging of edible fungi were reviewed and sorted according to fresh keeping methods in recent years. The following factors were changed respectively in these fresh-keeping methods for edible fungi: temperature, gas environment, irradiation, fresh agent and package material, etc. The tendency of research and application is the simultaneous control and adjustment of multiple factors, leading to better preservation results. Edible fungi preservation could be prolonged by the synergy effect of different factors. Further theoretical research about the synergy effect should be done in order to find more effective and reasonable methods.