Abstract: To investigate preservation effects of different treatment methods on fresh Gastrodia elata Bl. f. elata and improve preservation period, Gastrodia elata Bl. f. elata from Bijie City, Guizhou Province was selected as research object．Effects of different preservation methods on fresh Gastrodia elata Bl. f. elata were studied based on changes in indicators such as appearance characters, quality loss rate, decay rate, and effective components content．Results indicate that during physical preservation treatment, quality loss rate of Gastrodia elata Bl. f. elata left uncovered at room temperature after washing reached 30.19%, though its active components such as gastrodin, p-hydroxybenzyl alcohol, and parishins were decrease slowely．Ultraviolet treatment effectively reduced decay rate but was not conducive to preserving active components．Storage in foam boxes with soil not only helped maintain appearance and alleviate moisture loss but also reduced parishin glycosides components' loss．Among different preservatives, peppermint oil application accelerated decay, with all Gastrodia elata Bl. f. elata rotting after 40 days．1-Methylcyclopropene（1-MCP）treatment was the most effective for maintaining appearance and morphology of Gastrodia elata Bl. f. elata, with the best sensory scores and lower accumulated quality loss rate, but it was not conducive to maintain active components．Compared to control treatment, tea polyphenol treatment had better quality loss rates, rot rates, rot indexes, and active component content for Gastrodia elata Bl. f. elata, making it a preferable preservative treatment．Based on comprehensive sensory evaluation and quality loss rate, among physical preservation methods, Gastrodia elata Bl. f. elata stored in foam boxes with soil for moisture retention was better overall．Among preservation treatments, Gastrodia elata Bl. f. elata treated with tea polyphenols received the highest overall evaluation．