The work aims to study the effects of compound preservatives on the preservation effect of fresh-cut Gas-trodia elata, in order to provide reference for its postharvest preservation. With fresh-cut Gastrodia elata as the experimental material, L9 (34) orthogonal experiments were used to investigate the effects of tea polyphenol, citric acid, ascorbic acid and chitosan on the sensory evaluation of fresh-cut Gastrodia elata. With the sensory evaluation of fresh-cut Gastrodia elata as the control indicator, the formula of compound preservatives suitable for fresh-cut Gastrodia elata was screened. The optimal formula of compound preservatives was 1.25% (mass fraction) tea polyphenols, 0.50% (mass fraction) citric acid, 0.20% (mass fraction) ascorbic acid and 0.90% (mass fraction) chitosan. Compared with the fresh water treatment, the compound preservatives stored at 4 ℃ for 15 days could effectively maintain the hardness and chromatic aberration L* value of fresh-cut Gastrodia elata, delay the decline of gastrodin and polysaccharide content, and maintain the PPO activity and POD activity of fresh-cut Gastrodia elata. The compound preservatives can keep the commodity value of fresh-cut Gastrodia elata, which can be used for the postharvest preservation of fresh-cut Gastrodia elata.