Abstract: The Ultra-High Pressure (UHP) was used to maintaining the quality of fresh-cut Chinese yam. Slices of fresh-cut Chinese yam were treated with 0Mpa, 200Mpa, 400MPa and 600MPa pressure for 10min and then storaged at 4℃for 9 days. The effects of UHP on microorganisms, polyphenoloxidases (PPO) activity, contents of total soluble solids, titratable acidity and ascorbic acid of fresh-cut Chinese yam were determined during different storage time. The results shows that the UHP treatment of 600MPa could effectively prevent browning associate with inhibition PPO activity, inhibition microorganisms growth, maintaining fresh-cut Chinese yam in better physical-chemical index. The UHP processing was a better method to maintain the quality of fresh-cut Chinese yam.