Abstract: [Purpose]Pleurotus eryngii have a short shelf-life period because the fruit bodies are prone to lose water, brown and so on.[Method] In this research, different concentrations of chitosan, acetic acid and glycerol were used to make different formulated edible composite coating film and the effect of composite coating film on preservation of Pleurotus eryngii during at room temperature(22±2℃) were investigated. At the same time, L9(33) orthogonal test was carried out to study the storage quality changes and the best formulation was selected out through tracking down the changes of Pleurotus eryngii weight-loss.[Result]The results indicated that the preservative treatment had no obvious browning phenomena and lower weight-loss rate when compared with control group. In addition, the free amino acids content, soluble protein content and total soluble sugars content were delayed. The effect of chitosan composite coating fresh-keeping reached the significant level (P<0. 05). [Conclusion]The optimization of the composite coating film was 1.5% chitosan, 1.0% acetic acid, 0.03% Tween20 and 3.0% glycerol.The Pleurotus eryngii could be reversed for keeping good taste effectively and prolong storage life.