Introduction: White is a popular edible mushroom. It is rich in nutrition and flavor but vulnerable to fungal disease, resulting in nutrient loss and aging. Methods: In this study, the pathogenic fungus spp. BBP-6 and its antagonist sp. 1-23 were isolated and identified. The negative effects caused by this pathogen were judged by detecting a series of changes in the infected white . The effects of sp. 1-23 on spp. BBP-6 and the infected white were detected. The effect of sp. 1-23 treatment combined with salicylic acid (SA) was also considered. Results: The results showed that spp. BBP-6 could affect the activities of antioxidant enzymes PAL, POD, CAT, SOD, GR, PPO, and APX to interfere with the stability of the white antioxidant enzyme system and cause the mushroom severe browning and nutrition loss, as well as general quality deterioration. sp. 1-23 could produce chitinase and chitosanase enzymes to inhibit spp. BBP-6 directly. SA reinforced this inhibitory. sp. 1-23 alone or combined with SA could help white from the spp. BBP-6 infection to effectively maintain nutrients, restore and stabilize the antioxidant system, and reduce the production of malondialdehyde, superoxide anion and hydrogen peroxide. Discussion: Thus, such treatments could be considered potential methods to alleviate damage from disease and extend the shelf life of white .
