During processing and storage, the dynamic changes in endogenous enzyme activity represent a critical factor driving alterations in food texture, nutritional composition, and sensory attributes, thereby exerting a significant impact on overall food quality. Consequently, the development of endogenous enzyme activity regulation technologies serves not only as a pivotal approach to enhancing food quality but also provides robust technical support for food processing and preservation operations. Currently, diverse technical strategies are employed in the food industry to modulate endogenous enzyme activity, primarily encompassing physical, chemical, and biological approaches. To advance food quality improvement, this review systematically elucidates the underlying mechanisms and research progress of these technologies, with particular emphasis on emerging non-thermal processing techniques, including high-pressure processing, ultrasound, and atmospheric cold plasma, while comprehensively summarizing their application status in quality enhancement. In conclusion, distinct regulation technologies exhibit unique advantages and specific scopes of application; therefore, practical implementation necessitates careful consideration of multiple factors, including raw material characteristics, target enzyme species, and production costs, to select the most appropriate methodology. Furthermore, active exploration of hurdle strategies integrating multiple synergistic technologies is warranted to furnish theoretical insights and technical guidance for in-depth research and industrial-scale implementation.