Abstract: In order to preserve the color and antioxidant activity of fresh-cut sweet potato and extend its shelf life, the effects of different types of coating treatment ( xanthan gum, chitosan, sodium alginate, and carboxymethyl cellulose sodium) on the color and antioxidant activity of fresh-cut sweet potato during storage were studied.The results showed that the browning degree increased during storage period of blank treatment, and the polyphenol content and the antioxidant activity decreased obviously, but coating treatment could reduce the browning degree markedly, and prevent polyphenol oxidation and delay the decreasing degree of the total antioxidant activity of fresh-cut sweet potato during the late period of storage.