Abstract:To develop the frozen preservation technology of taro，effects of freezing treatments with different temperatures and anti-browning treatments on contents of total soluble solid，soluble sugar，amylose and amylopectin，chroma and hardness of taro were studied.The results showed that contents of total soluble solids，soluble sugar，amylose and amylopectin，values of L*，a*and b*were not significantly affected by quick-frozen treatments，but which were beneficial to hardness maintenance of taro.After 180 d of freezing storage，values of L*，a*and b*were obviously decreased，which suggested that the browning was continued during freezing storage.To study anti-browning treatments of taro，effects of blanching treatments on the browning of fresh-cut taro was studied during cold storage.Both blanching treatments at 60℃and 100℃could effectively control the browning severity of fresh-cut taro.Further studies found that the blanching treatment alone could effectively control the browning of freezing taro.This study confirmed that taro was suitable for frozen preservation，which made annual supplement of taro possible.