Abstract: The changes of physiological and storage quality of yacon at cool storage ( 4℃) and ice- temperature storage ( 0℃) conditions were investigated in this paper.The results showed that the hardness and the contents of fructo- oligosaccharide and moisture were decreased more significantly by cold acclimation combined with icetemperature storage than ordinary cool storage. On the 90 thday of storage, it showed 1974.59 g by hardness, 70.44 mg / g by fructo- oligosaccharide content, 84.93% by water content, 27.64 mg / g by reducing sugar content and 51.38μg / g by ascorbic acid content. However, the result by cool storage was 1862.11 g, 67.28 mg / g, 84.21%, 25.53 mg / g and 50.25μg / g in turns. As a result, it could be concluded that cold acclimation combined with ice-temperature storage was better for the quality of yacon than ice- temperature storage alone.