Abstract:This study aimed to investigate the effect of slightly acidic electrolyzed water （SAEW）on the storage quality of Gastrodia elata slices.G.elata slices were treated with SAEW at ratios of 1 ∶1，1 ∶3 and 1 ∶5（g/mL），with untreated slices as the control.The slices were stored at 4 ℃and the SAEW was replaced every 4 days.The physicochemical and efficacy indexes of the G.elata slices during storage were measured.The results showed that after 28 days of storage，there was no rotting in either the SAEW-treated or control group，but the total bacterial count in the control group was higher than that in the SAEW-treated group during storage.The browning rate of the 1 ∶1（g/mL）immersion group reached the maximum value of 14.8% after 12 days of storage.The water activity of all groups peaked at 8 days of storage and then decreased，with the SAEW-treated group having higher water activity than the control group.The loss rate of gastrodin and total sugar in the SAEW-treated and control groups increased with storage time，but there was no significant difference in the loss rate between the groups（P>0.05）.In conclusion，the SAEW immersion process could effectively slow down the deterioration of sliced G. elata.The results are expected to provide technical guidance for the application of SAEW in the fresh storage of G.elata，and also contribute to the improvement of the theory of SAEW immersion sterilization technology.