Abstract: Agaricus bisporus was used as the test material to spray with 0g·L^-1,0.2g·L^-1,0.6g·L^-1 and 1.0g·L^-1 allicin,and stored for 10days under（1±0.5）℃．The sensory quality,weight loss rate,color difference,soluble solids content,soluble protein content,soluble sugar content and amino acid content of each treatment were measured,and the effect of allicin treatment on the quality of Agaricus bisporus during postharvest storage was studied,in order to provide reference for the application of allicin in fruit and vegetable preservation.The results showed that 0.2g·L^-1 allicin treatment could maintain the appearance and color of Agaricus bisporus.Allicin treatment effectively reduced the weight loss of Agaricus bisporus.Allicin treatment effectively maintained the contents of soluble solids,soluble protein and soluble sugar in Agaricus bisporus,and delayed the degradation of amino acids.In summary,allicin treatment helped to maintain consumers favorite appearance color and nutritional characteristics,and could reduce the biochemical and physical and chemical quality loss of Agaricus bisporus,thereby extending its shelf life.