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BACKGROUND: Agaricus bisporus with a completely white appearance is popular with consumers. However, A. bisporus is susceptible to senescence and spoilage, which results in browning and oxidative tissue damage, with limited shelf life. This study investigated the effects of shortwave ultraviolet (UV‐C, 1.0 kJ m−2) irradiation on quality features, enzymatic browning, and defense properties of A. bisporus stored at 4 °C for 21 days. RESULTS: After storage, UV‐C irradiated A. bisporus had increased quality of sensory, color and hardness characteristics; it exhibited higher content of total phenolic, brown melanin precursors, including γ‐glutaminyl‐4‐hydroxybenzene, γ‐glutaminyl‐3,4‐dihydroxybenzene and tyrosine, lower accumulation of malondiadehyde, hydrogen peroxide and superoxide radical, and maintained membrane integrity in comparison to control samples. Besides, A. bisporus treated by UV‐C showed lower degree of browning and higher level of self‐defense capacity, which may be ascribed to the enhancement in activities of superoxide dismutase, catalase, phenylalanine ammonia lyase, chitinase and β‐1,3‐glucanase activity, while inhibiting polyphenol oxidase activity during storage. CONCLUSION: These results indicate that the higher self‐defense capacity with UV‐C treatment might be the mechanism associated with the delay of senescence in Agaricus bisporus. Therefore, UV‐C treatment is suggested as a potential practical application in mushrooms. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]