Abstract:In order to investigate the effect of different preservatives on the preservation of Gastrodia elata，the physiological index，nutrition index and related enzyme activity of Gastrodia elata were determined with black Gastrodia elata as the material，and the effects of different preservatives treatments （chlorine dioxide，prochloraz，ethanol）on the storage quality of Gastrodia elata were studied at （1±0.5）℃.The results showed that，compared with the control CK，the three treatments could inhibit the increase of fruit decay rate and delay the decrease of firmness，soluble solids，gastrodin，adenosine，p-hydroxyben -zyl alcohol and p-hydroxyben zaldehyde.In addition，it could also reduce the respiration rate of Gastrodia elata，maintain polyphenol oxidase activity，peroxidase activity，catalase activity and ascorbic acid peroxidase activity well， but ethanol accelerated the decrease of polysaccharide content in Gastrodia elata，while chlorine dioxide （ClO2） and prochloraz delayed the decrease of polysaccharide content.Comparing comprehensively，soaking with ClO2 treatment had the best effect on the storage of Gastrodia elata，which could significantly delay the senescence process of cherry tomato and maintain high storage quality.