Fresh-cut yam was easily oxidized in the air and produced brown pigment, which affected its quality. The effects of EDTA-2Na, NaCl, citric acid (CA), and Vc on the color of fresh-cut Chinese yam were studied by the single-factor experiment and the optimum concentrations of color fixative were obtained. The uniform design was used to optimize color-protecting formula of fresh-cut Chinese yam. The optimize color-protecting formula was as follows:EDTA-2Na 0.8%, citric acid 2.0%, and Vc 0.2%. Meanwhile, effects of different pretreatment methods, such as disinfection using different concentrations (0.005% and 0.010%) NaClO and 65℃ blanching, on fresh-cut Chinese yam were also studied .The result showed that the NaClO disinfection and 65℃ blanching treatment all could protect the color of fresh-cut Chinese yam and 0.005% NaClO had better effect than 0.010% NaClO.