The work aims to investigate the effects of low voltage electrostatic field (LVEF) with different electric field strengths on the postharvest storage quality of Agaricus bisporus during cold storage. Agaricus bisporus were randomly divided into LVEF groups with different voltages (100 V, 200 V, and 300 V) and a control group without any treatment, and stored at 4 °C for 8 days. The results showed that LVEF treatment inhibited the increase in weight loss rate and malondialdehyde content, slowed down the softening rate, increased the content of antioxidants such as flavonoids and ascorbic acid, and inhibited the activities of polyphenol oxidase and peroxidase, thus delaying the browning of Agaricus bisporus. LVEF treatments at voltages of 200 V and 300 V were more effective in preserving Agaricus bisporus, but the inhibition of oxidative damage to cell membranes and enzyme activities in the LVEF treatment at 300 V was weaker than that in the LVEF treatment at 200 V. After 8 days of storage, compared with the control group, the L value of Agaricus bisporus treated with LVEF at 200 V increased by 4.2%, the BI value decreased by 23.1%, the weight loss rate decreased by 37.4%, and the hardness increased by 10.4%. In conclusion, LVEF treatment is effective in delaying the changes in postharvest storage quality of Agaricus bisporus, and LVEF treatment at a voltage of 200 V is a promising technique for preserving Agaricus bisporus during cold storage.