Abstract: Three strains of Pleurotus ostreatus（108-2,108-3 and 108-9） were used as experimental materials,and the effects of fermentation materials and fermented clinker on the texture parameters of different parts of Pleurotus ostreatus fruiting body were studied by sensory evaluation and texture analyzer polyhedron（TPA） analysis method,in order to provide reference for the texture analysis of Pleurotus ostreatus fruiting body and Pleurotus ostreatus breeding.The results showed that the difference of texture characteristics of fruiting body under different modes was mainly determined by varieties;TPA could replace sensory quality evaluation,and the texture parameters of stipe were mostly higher than those of cap.Four principal components were extracted by multivariate statistical analysis（principal component analysis and correlation analysis）,and the cumulative variance contribution rate reached 79.54%.Among them,hardness,chewiness and cohesion could be used to reflect the texture characteristics of Pleurotus ostreatus fruiting body.