A storage study was undertaken on dried oyster mushroom (Pleurotus florida) at the Department of Agricultural Engineering, VAS, GKVK, Bangalore. The dried mushrooms were packed in 75 microns (300) gauge polyethylene bags. Storage studies were carried out by adopting two methods of storage, namely ordinary heat seal storage (control) and vacuum storage. During the storage period of three months, the biochemical changes and organoleptic characters were determined at monthly intervals and the results showed that there was a reduction in protein and rehydration ratios with a progressive increase in moisture content in both the methods of litorage. The reduction of protein, rehydration ratio and the increase in moisture content was comparatively higher in ordinary heat sealed storage (control) against vacuum storage method. From the organoleptic study, it was found that the shelf life of dried mushroom could be increased to more than three months in vacuum storage method compared to two months in ordinary heat sealed method.