Abstract: In order to investigate the processing adaptability of canned jicama and develop products,jicama was used to as materials to explore the influence of blanching,sterilizing and storage on its texture. As the results showed,after 4 min of blanching treatment,the hardness,cohesiveness,chewiness,recovery and elasticity of jicama were 63.2%,43.9%,17.7%,51.4%,69.8% of fresh samples. The texture changes during the pre-cooking and sterilization stages were also significant,and the hardness,cohesiveness,chewiness,recovery,elasticity were 79.5% and 74.64%,54.7% and 105.33%,18.0% and 98.73%,73.0% and 105.18%,44.8% and 98.19% before treatment. After storage for 180 days at normal temperature or low temperature,the texture values of jicama were lower than those of untreated jicama. In order to obtain the good processing quality,the pre-cooking and sterilization time of the bean can be appropriately controlled and the storage temperature can be low. The storage kinetics of each texture characteristic parameter was analyzed. It was found that the first-order kinetic model can reflect the change of texture correctly.