Drying is a well-known and commonly used preservation method that increase the periodic consumption of biomaterials. Recently, the use of hybrid non-thermal methods with conventional drying methods are developed to increace the shelf life and quality of agricultural products. These methods improve the quality characteristics of dried products, on the other hand, reduce processing time, energy consumption and generally improve drying efficiency. In the present study, mushroom slices with 5 mm thickness, after the hot water blanching pre-treatment at 80°C for 3 minutes were subjected to pre-treatment of pulsed electric field at 1.6kV/cm 2 electric field strength (frequency 50Hz-pulse width 2.5 ms) to reach the disintegration index Z levels 0.2, 0.4, 0.6 and ultrasound pre-treatment at three levels of time 10, 20, and 30 minutes at two levels, the duty cycle was 45% and 68%. Then, the preformed mushroom slice with hot air convection at a flow rate of 2 m/s and EHD technique at 4.85 kV/cm 2 (at voltage of 17KV and gap electrode distance of 3.5 cm) at a constant temperature of 65°C with three replications Dried up. In order to evaluate the effect of pre-treatments and drying treatments on the quality characteristics of dried mushroom slice, final moisture content, texture hardness, water ability absorption and shrinkage of dried samples and color indices in dried and rehydrated samples where investigated. In order to determine the kinetics of moisture loss during drying, moisture content versus time and drying rate versus moisture content were plotted for each treatment. The value of drying rate increased with enhancement duty cycle and time for ultrasound pre-treatment, and with increasing disintegration index Z for pulsed electric fields pre-treatment. Using the analytical solution of Fick's second law relationship, Crank's solution, the effective moisture diffusivity values were obtained for the samples pre-treated with pulsed electric field during drying by electrohydrodynamic and hot air convection method, between 4.63×10 -10 to 5.75×10 -10 and 7.06×10 -10 to 10.18×10 -10 m 2 /s, respectively and samples pre-treated with ultrasound during drying by EHD and hot air convection method, between 4.75×10 -10 to 7.17×10 -10 and 7.20×10 -10 to 12.21×10 -10 m 2 /s, respectively. According to the results of the average energy consumption in drying 70 gr of mushroom slice in the electrohydrodynamics and hot air convection systems at constant temperature for pre-treatment of pulsed electric field, is 15.74 and 60.51 MJ/kg, and for ultrasonic pretreatment, 14/66 and 479/71 MJ/kg, respectively. The application of pre-treatment of pulsed electric fields and ultrasound betterment the color index (L * , a * , b * , ?E, BI) of pretreated mushroom slice compared to the blanched samples. Among the drying treatments, the electrohydrodinamic method had a lower color quality than hot air convection drying. The application of ultrasonic and pulsed electric field pre-treatment, increased the shrinkage of mushroom slice. Also, drying treatment with hot air convection was significantly (p?0.05) less damaged than electrohydrodinamic method. Amount of water absorption of mushroom slices was increased by applying pre-treatment of pulsed electric field and ultrasound compared to the blanched samples and the hardness of the mushroom slice decreased. Dried mushroom slice with electrohydrodynamic technique have much more hardness and lower water absorption capability than hot air convection dried samples. According to the results, the phenolic content and antioxidant activity of the mushroom slices after applying ultrasonic and pulse electric field pre-treatments decreased; enhancement the disintegration index Z in pre-treatment of pulsed electric fields and enhancement the duty cycle and time of ultrasound, the antioxidant compounds in the mushroom slice decreased. Also, electro-hydrodynamic treatment had a negative effect on phenolic content and antioxidant activity of mushroom slices compared to hot air convection Keywords : Pulsed electric field, ultrasound, convective flow, EHD, mushroom slice, drying, cavitation, electroporation