Abstract: Gastrodia elata, a traditional Chinese medicinal and culinary herb, owes its key pharmacological activities, such as neuroprotection, primarily to its rich phenolic constituents (e.g., gastrodin and parishins). Post-harvest processing is a crucial stage that determines its final quality. This review systematically summarizes the dynamic transformation patterns and underlying mechanisms of the major active ingredients of G. elata, especially phenolic compounds, during processing steps like steaming and drying. It highlights that heat-induced conversion and endogenous enzyme regulation are the principal pathways driving these compositional changes. By comparing the effects of traditional and modern processing techniques (e.g., high-temperature/high-pressure steaming, infrared drying, heat pump drying, and combined drying methods) on the retention of active ingredients, microstructure, and overall quality, the review identifies current research gaps, including insufficient understanding of the complete transformation networks and a lack of validation of in vivo efficacy. Furthermore, it outlines future research directions involving the application of multi-omics technologies and intelligent modeling for precision process design. The aim is to provide a theoretical foundation for maximizing the retention of active ingredients in G. elata and enhancing its resource utilization value.

Key words: Gastrodia elata; phenolic constituents; processing methods; steaming; drying