Oudemansiella raphanipes is a rare edible mushroom with high nutritional value, which is loved by more and more consumers. However, its fruiting body has high water content and no epidermal protection, so it is very easy to decay and deteriorate during storage at normal temperature. Low-temperature cold chain conditions and harvesting methods can affect the storage quality of Oudemansiella raphanipes. In this study, Oudemansiella raphanipes harvested by cutting or pulling under the condition of cold chain temperature (10 ℃) was evaluated for changes in its sensory, nutritional, physiological and flavor attributes during storage. The results demonstrated different harvesting methods had significant effects on the quality of Oudemansiella raphanipes. The texture, color and electronic tongue taste value of Oudemansiella raphanipes harvested by pulling were better than those of Oudemansiella raphanipes harvested by cutting, while the latter effectively inhibited ethylene release in the early stage and superior to the former in terms of equivalent umami concentration (EUC) and the contents of polyphenols, flavonoids, soluble proteins, soluble sugars (in the late stage), total flavor nucleotides, flavor amino acids, and volatile C₈ compounds. In conclusion, under the condition of cold chain temperature, Oudemansiella raphanipes harvested by pulling has relatively better sensory quality, while Oudemansiella raphanipes harvested by cutting has better nutritional flavor, which is suitable for the production of instant food products. This study provides a theoretical basis for solving the problem of quality deterioration of Oudemansiella raphanipes during storage.