Abstract: The present study aimed to clarify the quality change rules of fresh-cut yam segments under different storage temperatures, and provide guidance for the production of suitable sales periods of fresh-cut yam. The experiments were conducted on peeled yam segments, and the changes of hardness, browning indices, total colony numbers, total phenols contents, PPO activities and sensory qualities of fresh-cut yam were studied under 0 ℃,5 ℃, 10 ℃ and 15 ℃. The results showed that, the samples at 0 ℃ presented the highest hardness during storage;after 2 days of storage, the browning indices of samples stored at 0 ℃ and 5 ℃ were significantly lower than that of other storage groups. The total phenols contents and PPO activities of samples treated at 0 ℃ and 5 ℃ were increased first and then descended, and the total phenols contents were 1.72 times and 1.14 times of the initial value after 12 days of storage, respectively, and PPO activities were decreased by 40.86% and 48.53% respectively compared with 10 ℃ treatment. The sensory qualities of samples treated at 0 ℃, 5 ℃, 10 ℃ and 15 ℃ were not lower than the commercial standard within 10, 8, 4 and 2 days of storage, respectively. In conclusion, low temperatures storage at 0 ℃ and 5 ℃ could effectively maintain the segments hardness of peeled yam, inhibit the PPO activities, reduce samples browning, and maintain higher sensory qualities.