Abstract: Because of its strong respiration and high water content, fresh Flammulina filiformis is extremely susceptible to a series of deterioration phenomena such as cap opening, browning and wilting during its?storage, which can seriously affect the postharvest sale of F. filiformis. Therefore, this review summarizes the major manifestations and causes of water loss, morphological deterioration, browning, loss of nutrition and flavor and microbial infection of F. filiformis after harvest. The research progress in the field of F. filiformis preservation in recent years was reviewed, including low-temperature preservation, ozone preservation, 1-methylcyclopropene preservation, modified atmosphere preservation, biological preservation agent preservation and compound preservation technology, which would provide a reference for the development of a new green and safe technology for mushroom preservation.

Key words: Flammulina filiformis; postharvest; preservation; quality degradation