The chemical preservation of edible fungi has the advantages of simple method, low cost and high degree of preservation. Sodium Chloride (salt) preservation Freshly harvested Pleurotus ostreatus and Pleurotus ostreatus are immersed in 0.6% saline for about 10 minutes, drained and stored in a plastic bag for 5 to 8 days. Sodium metabisulfite preservation Freshly harvested flat mushrooms are spread out on a clean concrete floor, and 0.15% sodium metabisulfite aqueous solution is sprayed on the mushroom body, and the mushroom body is sprayed while spraying so as to spray evenly. After being sprayed into a plastic bag, it is immediately sealed and stored in a cool place. It can be stored at 10°C to 25°C for 8 to 10 days. When eating, rinse with water. The rice soup film is used as a dilute rice soup for rice, added with 1% soda ash or 5% baking soda, and cooled to room temperature. The fresh mushrooms collected were immersed in the rice soup lye, and they were removed after 5 minutes and stored in a cool and dry place. At this time, a film of rice soup is formed on the surface of the mushroom, which can insulate the air and keep it fresh for 3 days. Ascorbic acid preservation Flammulina velutipes, mushrooms, straw mushrooms, etc., after harvesting, spraying 0.1% ascorbic acid solution on fresh mushrooms, into non-ferrous containers, can be preserved for 3 to 5 days, the freshness, color does not change. The mixture of sodium chloride and calcium chloride was kept fresh and mixed with 0.2% sodium chloride and 0.1% calcium chloride. Freshly harvested fresh mushrooms are soaked in a mixture, covered with a bamboo basket and added with a heavy object, so that the body of the mushroom is immersed for 30 minutes below the liquid surface, and can be stored at 15°C to 25°C for about 5 days, 5°C~ It can be stored for more than 10 days at 10°C. Ascorbic acid and citric acid mixed solution shall be prepared by mixing 0.05% ascorbic acid and 0.02% citric acid into fresh preservation solution. Soak the fresh mushroom in the preservation solution for 10-20 minutes, remove and drain it, and seal it with a plastic bag. Than Jiu (B9) preservation is longer than a plant growth retardant. Soak the mushrooms for 10 minutes with 0.01% of the long-term aqueous solution, remove and drain the bags, seal them at 5°C～25°C, and keep them fresh for more than 15 days. Suitable for mushroom, mushroom, oyster mushroom, mushroom and other fungi preservation. Maifanshi fresh-keeping fresh straw mushroom into a plastic box, with Maifan stone water immersed in mushroom body, placed at 0 °C below the low temperature preservation, preservation period of up to 70 days. Moreover, the amino acid content is not very different from that of fresh mushrooms, and the color and taste are good.