The paper aims to study the effects of two kinds of packaging materials combined with different ratio of argon on quality of mushroom during storage. Fresh mushroom were washed and dried, and put into the sealed pockets made of LDPE (low-pressure polyethylene) and PE (polyethylene), respectively, with different ratio of argon. The changes of the browning degree, polyphenol oxidase activity, total phenol content, ascorbic acid content, respiratory intensity and water activity of each group were observed and recorded. LDPE was the suitable packing material for mushroom, with 10% O2, 60%~90% Ar and 0~30% N2, respectively. The preservation effect of mushroom is good under this condition. The experiment shows that the LDPE is the best packaging material. The application of argon for the preservation of mushroom can inhibit the browning degree very well, increase the activity of polyphenol oxidase, control the decline of total phenol content and ascorbic acid content, and reduce the increase of respiration rate during storage, and preserve the quality of mushroom.