Experiments were conducted to study the relationship between membrane lipid peroxidation and deteriorative changes in postharvest straw mushroom. The results showed that fresh weight loss, deformability and permeability increased during the storage at the three different temperature. With accumulation of MDA, SOD activity and GSH content decreased. The increase of MDA content was positively correlated to the increase of fresh weight loss, whereas deformability and permeablitlity, were negatively correlated to the decrease of SOD activity and GSH content. It was suggested that membrane lipid peroxidation might be the major cause of the deteriorative change in postharvest straw mushroom during storage.