Abstract: The technonlogy for keeping pickled Portunus trituberculatus (P. trituberculatus) fresh investigated by orthogonal experiments of preservative agents and methods of nuclear radiation was studied. The effects of several preservative agents on storage period in P. trituberculatus were evaluated. The results show that the storage period of P. trituberculatus can be prolonged using preservative agents. The treatment with high alcoholic wine significantly inhibited microorganisms when pickled P. trituberculatus were stored under 10℃. While opposite result was found when stored above 20℃. Nuclear radiation and the packaging by vacuum were beneficial. "Commercial sterility" could be reached using 8 kGy/kg nuclear radiation dose. Cold storage, however, was necessary to preserve for a longer period if pickled P. trituberculatus were treated by 2 kGy and 4 kGy. In addition, nuclear radiation dose had negative correlation with the content of free amino acid, and positive correlation with color.