Vacuum cooling were carried out for freshness keeping of shiitake mushroom. Shiitake mushroom was cooled within 30 minutes from $20.5^{circ}C$ to $0.5^{circ}C$ by vacuum cooling, and then temperature drop of $6.6^{circ}C$ per weight loss of 1% was taken place during precooling. Weight loss, surface discoloration and softening were reduced by precooling. Judging from organoleptic properties such as cap opening, discoloration, texture and off-flavor, shelf-life of precooled mushroom was lengthed by 20% than that of non-treated mushrooms. Considering effect of packing material on freshness of shiitake mushroom after precooling, weight retention, hardness and organoleptic properties of mushroom packed with PVC wrap were superior to those packed in carton box.