This study evaluated the storage effect of‘Ningzi No.1’and ‘Ning xuan No.1’sweet potato during 100 days. The purpose of the research was to find a appropriate storage parameter and analyze the variation of nutrition and physiology of sweet potato. The sweet potato treated with Sportak dipping -250mg·L-1- was placed at 7℃ at storage, and the sweet patato stored at room temperature was taken as control -ck-. The periodic detection of physical and chemical indicators was done. The results showed that the Sportak dipping treatment at 7℃ could low the rot rate effectively, reduce the losses of soluble proteint, total soluble sugars and total flavonoids. In addition, the α-amylase activities of two sweet potato were higher than β-amylase activities during storage. The Sportak dipping treatment at 7℃ can improve the storage quality of sweet potato, which could be applied in practice.