Abstract: Ten main varieties of winter potato in the hilly area of Sichuan Province were used as experimental materials. The total sensory quality,surface color,browning degree and polyphenol oxidase activity of different varieties under normal temperature storage conditions were investigated. The results showed that there were significant differences in the indexes of fresh-cut potatoes of different varieties during storage. Zhongshu No. 2 had a relatively high overall sensory value during storage. It was still commercially available when stored at room temperature until the fourth day,while Chuanyu No.802 had poor commercial appearance when stored on the second day. The variation of color difference between Zhongshu No. 2 and Chuanyu No. 10 was relatively small,while the changes of Chuanyu No. 50 and Chuanyu No. 802 were large. The degree of browning during storage of Chuanyu No. 10,Favourite and Qingshu No. 9 were lower than other varieties. Cluster analysis based on of PPO activity showed that 10 varieties were divided into two major categories. The comprehensive test results showed that the fresh cut products of Zhongshu No. 2 and Chuanyu No. 10 had better quality and stronger resistance to browning during storage at 20 ℃,while the browning of Chuanyu No. 802 and Chuanyu No. 50 were more prone to browning. This paper provided reference for the selection of raw materials for fresh-cut potato.