Abstract: For searching the fresh-keeping technology of edible fungi to suit the scattered and small-scale production, effects of ultraviolet-C (UV-C) irradiation on the storage of Coprinus comatus under low temperature (4℃) and normal temperature (20℃) were studied. The results showed that the fresh-keeping time of Coprinus comatus was prolonged markedly after the treatment of UV-C. The fresh-keeping time extended from 6－7 days to 10－11 days at 4℃ and from 2 days to 4 days at normal temperature. UV-C irradiation could restrain the afterripening of Coprinus comatus and inhibit the activity of polyphenol oxidase (PPO) during storage, accordingly reduce its respiratory strength, minish membrane permeability and delay browning reaction, especially decrease the stipe elongation rate effectively, thereby prolong its fresh-keeping time. The more obvious effects of inhibiting afterripening and PPO activity could be found with the elongation of UV-C irradiation. But at the same time, damages such as browning and respiration enhancement would be stronger. Therefore, the long irradiation time was not suitable.