Abstract: In order to explore the fresh-cutting processing technology and its feasibility of Bletilla striata (Thunb.)Reichb.f., the study was conducted on whether to peel, the sequence of steaming and cutting, and the drying methods. At the same time, the difficulty of cutting, the drying rate of slices and appearance of the product were used as external quality evaluation indexes, and the content of militarine and polysaccharides was used as the internal quality evaluation index, with the aim of selecting the optimal fresh-cutting process. In addition, the in vitro antioxid capacity of DPPH, hydroxyl radical and ABTS and the hemostatic effect of fresh cut Bletilla striata and traditional cut Bletilla striata were studied to evaluate the feasibility of the fresh-cut process. The results showed that peeling was unnecessary when preparing Bletilla striata slices. The optimal process involved steaming fresh tubers until no white core remained,then slicing and drying at 50 ℃. The resulting slices exhibited overall superior antioxidant activity and hemostatic efficacy compared with traditionally processed slices, along with better quality, higher drying yield, and reduced time and cost. This method was recommended for application.

Key words: Bletilla striata (Thunb.)Reichb.f., fresh-cut processing, feasibility