Objective:To investigate the bactericidal effects of low-temperature plasma treatment on the microorganism on the surface of ginger slices， the contents of total polyphenols andantioxidant activitiesin ginger slices， obtain the optimized process， and provide a new method for the preservation and sterilization of fresh-cut ginger slices. Methods: Firstly， microbial sterilization rate on the ginger slices surface was used as the index， discharge power and low temperature plasma treatment timewere used as single factor experiments， then two factors three levels of response surface optimization design was applied to obtain the best sterilization processing conditions， and total polyphenols， flavonoids， gingerol content and antioxidant activity were determined. Results: The order of factors affecting the bactericidal rate of low temperature plasma was treatment time > discharge power. The optimal treatment conditions were: Discharge power of 400 W， treatment time of 4.6 min， bactericidal rate of 99.89%. There was no significant difference in the contents of total polyphenols and flavonoids in ginger slices before and after plasma treatment， but gingerol content decreased by 35.18%， DPPH free radical scavenging rate increased by 65.32%. The color of ginger slices had no obvious change after low temperature plasma treatment. Conclusion: Low temperature plasma treatment has a significant bactericidal effect on the surface microbe of ginger slices. Low temperature plasma technology can be used as a more effective and convenient non-thermal bactericidal method.