Abstract: A field experiment was conducted to study the changes of different storage temperatures (18, 10, 4℃) on physiology and biochemistry of fresh-cut sweet potato during storage.Several effects including the respiration intensity and total phenol content, MDA, as well as relative electrical conductivity, color saturation and luminance, and the activity of PPO, POD, PAL, SOD and CAT had been managed for testing.The results:cutting injuries led to the increase of respiration intensity, meanwhile caused the lipid peroxidation extent of membrane levels deepened, MDA increased and relative electrical conductivity enhanced.With the extension of storage time, PAL activity was on the rise, which caused the content of total phenols as natural enzyme substrate and the activity of PPO and POD associated to browning of fruit and vegetables tissue increased as well.Antioxidant system of two major enzymes SOD and CAT had the similar trends.Low-temperature storage can effectively maintain the sensory quality of fresh-cut sweet potato, and physiological and biochemical changes can be controlled to a certain extent.