Abstract: The effects of intermediate temperature treatment on the quality of fresh-cut yam were studied in order to further enhance the quality of fresh-cut yam during shelf life. This paper investigated the quality change of fresh-cut yam with different intermediate temperatures(room temperature,0±1 ℃,-5±1 ℃) and treatment time and the changes of weight-loss rate,soluble solid content,VCcontent,protein content and so on were determined to get the suitable intermediate temperature treatment of fresh-cut yam. The results showed that intermediate temperature of(-5±1) ℃ had superior storage effect on the samples. After storing 12 days the weight-loss rates were in lower level of 0.65%,the contents of soluble solid and protein were in higher levels of 7.1% and 0.47 mg/g respectively,the loss of VCin fresh-cut yam was suppressed in early period,and the increasing of nitrite stayed in lower level and was 0.22 mg/kg. The contents of soluble solid and titratable acid were 6.5% and 0.52% after intermediate temperature treated 1 h. So that intermediate temperature treatment evidently keeps fresh-cut yam fresh,it's better to treat yam for 1 h at the intermediate temperature of(-5±1) ℃ for storage,contributing to extend shelf life and enhance product quality.