Objective To investigate effects of storage temperature and packaging films on the quality of shiitake mushroom. Methods Three types of fresh-keeping film materials including high density polyethylene (HDPE), composite membrane (LDPE/ HDPE) and low density polyethylene (LDPE) were used to package shitake mushroom. After storing under the conditions of three different temperatures 4 ℃ , 13 ℃ and 20 ℃ , indexes including weight loss rate, hardness and respiratory rate of shitake mushroom were tested. Results The results showed that the freshness of the mushroom was markedly reduced and the weight loss rate gradually increased with the increase of time at 13 ℃, 4 ℃ and 20 ℃. The quality of mushroom changed the fastest at 20 ℃, and was deteriorated after 4 days. The storage period reached 7 and 10 days under 13 ℃ and 4 ℃ storage conditions, respectively. The film materials also had great influence on mushroom quality. HDPE was the best in fresh-keeping, followed by LDPE/HDPE, and LDPE was the worst. Conclusion Under 4 ℃ storage condition, the quality of mushrooms using HDPE packaging was the best in the same storage period.