Abstract: In order to investigate the better way to increase the yield of canned mushrooms, orthogonal experiment design methods were applied to analyze the influence of each factor in PSU-3S and SSV pre-treatments, blanching time for mushrooms，and concentration of citric acid in blanching water on the yield of canned mushrooms. Experimental results indicated that in the PSU-3S and SSV pre-treating methods only cold storage treatment significantly affected the yield of canned mushrooms. Blanching time and concentration of citric acid in blanching water considerably influenced the yield of canned mushrooms. Mushrooms treated at 2℃ for 20～24 h before blanching and the blanching time for mushrooms prolonged properly may increase the yield of canned mushrooms.