Changes of free sugars and sugar alcohols of fresh shiitake were measured during storage. Shiitake were stored at 1$^{circ}C$ and -4$^{circ}C$, with non-packaging, wrapping, 0.03mm polyethylene(PE)film packaging(unpunched and punched, unprecooled and precooled before storage), 0.05mm PE film (vacuum packaging). Chanties of glycerol, arabitol and arabinose contents were not marked during storage. The content chanties of $eta$-rhamnose, fructose, glucose, mannitol, sucrose and maltose were the smallest until 40days storage and were increased significantly after 40 days and then decreased significantly after 50days. Content of $eta$-rhamnose during storage when was treated unprecooling, 0.03mm PE film punched and unpunched at -4$^{circ}C$ was the highest 25.08% and 34.86%, respectively in 50~60days. Content of mannitol was not changed at -4$^{circ}C$.