To investigate the quality deterioration of mushrooms (Agaricus bisporus) and the law of their reactive oxygen metabolism during cold chain circulation. In this experiment， the sensory quality， main physiological indicators and reactive oxygen metabolism of A. bisporus fruiting bodies were dynamically measured during post-harvest pre-cooling， cold chain transportation and simulated low temperature shelf life， and the correlation between quality deterioration and physiological indicators and reactive oxygen metabolism was investigated by Pearson correlation analysis software. The results showed that the quality of A. bisporus did not change much during the period of pre-cooling and cold chain transportation during cold chain circulation， while gradual quality deterioration occurred during storage in simulated supermarket low temperature shelf life (12 ℃±1 ℃). The respiratory peak appeared at the 3rd day， and after the respiratory peak， its sensory quality decreased rapidly， mainly manifested as wilting， browning， opening， and texture softening， etc. At the same time， the physiological indexes also changed significantly， as shown by the decrease of soluble solid content (SSC)， total antioxidant capacity (T-AOC)， and the dynamic increase in relative conductivity (RC)， the contents of total phenol (TP)， malondialdehyde(MDA)， O₂·-， and H2O₂， and the activities of enzymes related to active oxygen (ROS) metabolism. Pearson correlation analysis revealed that postharvest browning of mushrooms was significantly correlated with changes in polyphenol oxidase (PPO) activity， total phenol content， and malondialdehyde content， and browning was influenced by changes in PPO， peroxidase (POD)， and superoxide dismutase activities (SOD) and phenolic content. The highest correlation was found between browning and PPO(R2=0.95)； there was a strong correlation between weight loss (WL) and changes in malondialdehyde content (R2=0.90). The ROS contents accumulated with the extension of storage time， although the activities of PPO showed an increasing trend， but the total antioxidant capacity of the antioxidant enzyme system was decreasing， which led to the accelerated deterioration of storage quality. According to these laws， the shelf life of A. bisporus can be predicted more accurately and provide some theoretical guidance for mushroom post-harvest cold chain circulation and quality monitoring during shelf sales.