目的 研究贮藏温度对微孔膜包装的茶树菇品质的影响。方法 采用微孔保鲜膜包装茶树菇，并在4, 6, 9, 14, 20 ℃等5 个温度条件下贮藏，评价其感观质量，并测试茶树菇的质量损失率、硬度、粗蛋白和顶空气体等指标。结果 在4, 6, 9, 14, 20 ℃条件下，随着时间推移，茶树的新鲜度下降，质量损失率逐渐增大，硬度逐渐降低，粗蛋白含量也有一定程度减少。在20, 14, 9, 6, 4 ℃贮藏条件下，贮藏期分别为2, 6, 9, 12, 15 d。结论 在4 ℃贮藏条件下，微孔膜包装茶树菇能实现更长时间的保鲜。

The work aims to study the effect of storage temperature on the quality of agrocybe aegerita packaged with micro-porous film. The agrocybe aegerita was packaged with micro-porous fresh-keeping film and stored at 4, 6, 9, 14, 20 ℃. The perceptual quality of agrocybe aegerita was evaluated and its mass loss rate, hardness, crude protein, headspace gas and other indicators were tested. At 4, 6, 9, 14, 20 ℃, with time passing by, the freshness of agrocybe aegerita decreased, the mass loss rate gradually increased, the hardness gradually reduced and the crude protein content also decreased to some extent. At 20, 14, 9, 6, 4 ℃, the storage periods were respectively 2, 6, 9, 12, 15 days. It is concluded that the storage period of aegerita packaged with micro-porous film and stored at 4 ℃ can be extended.