Abstract: In order to enhance the pickling efficiency of edible fungi, the pulsed pressure technology was used in quick pickling process of agaricus bisporus. Mass fraction of salt solution, pressure and pulsation ratio were selected as influencing factors. Single factor experiment and orthogonal experiments were conducted to optimize the processing parameters, and the variations of water lose rate (WL) and salt gain rate (SG) during pickling were investigated. The results showed that WL and SG were only influenced significantly by mass fraction of salt solution. The optimal parameters under the pickling time of 27 min were obtained as follows: mass fraction of salt solution was 7.5%, pressure was 130 kPa, and pulsation ratio was 3 min/6 min, which could provide 52.84% WL and 0.86% SG. The application of this technology in pickling of agaricus bisporus can enrich processing products and improve drying rate greatly. The research can provide theoretical and technical supports for innovation of production technology.