The work aims to provide theoretical reference for the preservation of edible fungi by introducing the application progress of preservation techniques at home and abroad in the preservation of edible fungi. The factors affecting the decline in quality of edible fungi were analyzed, including respiration, moisture content, relative humidity, temperature, microorganism and gas environment, and the preservation techniques of various edible fungi were summarized, including vacuum pre-cooling, modified atmosphere preservation, subatmospheric pressure storage, ultra-high pressure treatment, irradiation treatment, preservative, electrolyzed water and ozone treatment. Edible fungus storage and preservation techniques can better protect the quality of products and extend shelf life. With the continuous innovation and advancement of preservation techniques, it will provide a strong guarantee for the healthy development of the edible fungus industry.