Food endogenous enzymes， present in the interior of food materials， can adversely affect the texture， flavor， and nutrition during food processing and storage， thereby inducing the deterioration of food materials. In order to prolong the shelf life of products， it is of great significance to effectively control the endogenous enzyme activity in food industry. In fact， compared with traditional thermal processing， non-thermal processing technologies represented by ultra high pressure， ultrasound， irradiation， plasma and pulsed electric field can effectively blunt enzymes while retaining the original sensory and nutritional properties of food. Therefore， this paper summarizes the recent literature reports on the control of endogenous enzymes in food by non-thermal processing technologies at home and abroad， states the different mechanisms of non-thermal processing technologies on food endogenous enzymes， and put forward several future research directions based on the above， in the hope of providing some help for their practical applications in food processing and preservation.