The effects of different dose UV—C treatments on main physiological and quality parameters of shiitake mushrooms during storage were investigated. The experimental results indicated that 2.0kJ/m2 and 4.0kJ/m2 UV—C treatment significantly inhibits the increase in firmness and malonaldehyde (MDA) contents, delays the decrease in reducing sugar and vitamin C contents, and promotes synthesis and accumulation of flavonoid, therefore maintaining better quality, nutrition and extending the shelf life of shiitake mushrooms compared with the control treatment. The results suggested that UV—C treatment has the potential to apply on extending the shelf life of shiitake mushrooms.