Abstract: In order to maintain quality of dehydrated purple sweet potato during storage, the effect of storage temperature and packing material on dehydrated purple sweet potato was studied.Quality changing of dehydrated purple sweet potato packed in aluminum foil bag and plastic bag at low temperature or room temperature were evaluated during storage.The results showed that the quality of samples in four packing methods had a reduction. The samples in aluminum foil bag underwent the least reduction in quality. The thermal degradation kinetics of anthocyanins in dehydrated purple potato was followed the first order thermal degradation kinetics reaction. The retention of anthocyanins in aluminum foil bag was higher than that in plastic bag.The k was the least.The a w of the samples were packed in aluminum foil bag remained stable. The samples rehydration ratio and the value of non-enzymatic browning ( NEB) showed no significant changes, in plastic bag had worse quality than the samples in aluminum foil bag.Overall, low temperature and aluminum foil packaging material keep the quality of dehydrated purple sweet potato and reduce deterioration during storage.