Abstract: In order to clarify the residue characteristics of seven pesticides and their metabolites in daylily from field to table, the supervised field trials of the seven pesticides were carried out on daylily, and processing experiments were conducted to simulate the dry processing and kitchen processing of daylily. The pesticide residues in fresh and dried daylily samples were determined by ultra-high performance liquid chromatography tandem triple quadrupole mass spectrometry (UPLC-MS/MS) and gas chromatography tandem triple quadrupole mass spectrometry (GC-MS/MS). The results showed that: 1) the dissipation characteristics of the seven pesticides in daylily were consistent with the first-order reaction kinetics equation, and the dissipation half-life was 2.0-3.2 d. 2) The drying process generally showed a concentration effect on pesticide residues in daylily, and the processing factors were between 3.1 and 16.8. However, lyophilization and oven-drying could reduce the level of chlorfenapyr residues in daylily. 3) Rehydrating, cleaning, blanching, soaking and other kitchen processing methods could effectively remove pesticide residues in daylily. The processing factors of kitchen processing were 0.05-0.74 and 0.02-0.48 for fresh and dry daylily, respectively. 4) Redundancy analysis (RDA) showed that the processing factors of the drying process were negatively correlated with the vapor pressure, octanol-water partition coefficient and Henry constant of pesticides. Vapor pressure was the main factor affecting the processing factor of the drying process of daylily. 5) The bivariate Pearson test showed that the kitchen processing factor was positively correlated with the octanol-water partition coefficient of pesticides, and the smaller the octanol-water partition coefficient, the better the removal effect. In addition, the kitchen processing factor of fresh daylily was negatively correlated with the water solubility of pesticides, and the larger the water solubility of pesticides, the smaller the kitchen processing factor was. The octanol-water partition coefficient and water solubility were the main factors affecting the kitchen processing factors of fresh daylily.