［Objective］ This study aims to restrain the texture deterioration of the products with fresh Lentinus edodes as the main raw material during processing and storage.［Methods］ With hardness as the indicator,single factor tests and response surface methodology were employed to analyze the effects of different additives and addition amounts on the quality of L.edodes slices.［Results］］ The optimum hardening and crispness preservation conditions were as follows:soaking in the composite composed of calcium chloride 0.15%,sodium alginate 0.11%,and gluconate -δ-lactone composite 2.0% for 25 min.The optimized sterilization process was 105 ℃ for 25 min.［Conclusion］ The optimized processing conditions could significantly improve the texture characteristics of L.edodes slices.After storage at 37 ℃ for 45 days,the L.edodes slices processed with the optimal conditions demonstrated a crisp taste and the color close to fresh L.edodes.The products met the national hygienic standard.