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Abstract. This paper made a comprehensive evaluation of different pretreatments for Poria cocos by grey relational analysis. Poria cocos were subjected to the following pretreatments: sweating pretreatment, steaming pretreatment and directly peeled and cut fresh Poria cocos (without pretreatment). Some experiments had been carried out in the practical producing environment to evaluate these 3 pretreatments. And the data in processing characteristics and quality aspects were collected and calculated. The processing characteristics indices included efficiency of peeling, the rate of finished products and drying time. The quality indices included color, the mass fraction of the triterpene,the content of alcohol soluble extract, the content of alkali-soluble polysaccharide, and water-soluble polysaccharide content. Results showed that sweating had the highest integrated assessment value. Steaming and directly peeled and cut fresh Poria cocos showed better processing characteristics. Sweating had clearer advantages in the quality of products.