The current preservation methods of Phallus rubrovolvatus not only result in short shelf life and rapid quality deterioration but also greatly limit its market sales. Consequently, exploring the characteristics of quality deterioration during the preservation of P. rubrovolvatus and corresponding key control points is essential to slow down the deterioration and prolong the shelf life. In this study, the samples were processed with no treatment (control), silica gel desiccant treatment, ozone and silica gel desiccant treatment, silica gel desiccant and preservative paper treatment, and silica gel desiccant, active paper, and preservative paper treatment, respectively. After treatment, the samples were preserved at low temperature (4 ℃) and normal temperature (25 ℃), respectively, and were collected regularly for sensory evaluation, enzyme activity determination, and texture determination. The quality deterioration characteristics and key control points of P. rubrovolvatus during preservation were revealed based on the changes in sensory indexes decay rate, weight loss ratio, color and odor, the changes in enzyme activity of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and chitinase, etc., and the changes in texture indexes such as hardness, elasticity, and chewability. The results showed that silica gel desiccant treatment at normal temperature, ozone and silica gel desiccant treatment at low temperature had a significant effect on maintaining the weight of P. rubrovolvatus, with the 4.82% and 7.36% at low temperature, respectively, followed by ozone and silica gel desiccant treatment at normal temperature, silica gel desiccant treatment at low temperature with a weight loss ratio of 7.66% and 7.42%, respectively. With ozone and silica gel desiccant treatment, the decay rate was 13% at normal temperature at 2 d and 0% at low temperature at 22 d. The sensory evaluation under ozone and silica gel desiccant treatment demonstrated that the yellowing degree and odor deterioration score were the lowest, and the changes in yellowing degree and odor intensity were slow. According to the texture determination, ozone and silica gel desiccant treatment presented the highest comprehensive score and had the best inhibitory effect on deterioration-related enzymes, which effectively prolonged the shelf life of P. rubrovolvatus from 5 d to 20 d. Based on the results, ozone treatment at the initial stage can effectively reduce the species and quantity of miscellaneous bacteria on the surface of fruiting bodies of P. rubrovolvatus, and slow down the proliferation rate of miscellaneous bacteria during subsequent preservation, thus inhibiting the decay and yellowing of the fruiting bodies of P. rubrovolvatus. In addition, silica gel desiccant treatment can decrease the surface humidity, slow down the damage of chitinase to the cell wall, and inhibit the reproduction of miscellaneous bacteria on the surface, thereby delaying the softening, collapse, and yellowing of P. rubrovolvatus. The best treatment for the preservation of P. rubrovolvatus is ozone and silica gel desiccant treatment at low temperature.