The influence of packaging methods(0.03mmPE, 0.05mmPE, 0.1mmPVC, VACUUM) and marketing temperatures(2$0^{circ}C$, 1$0^{circ}C$) on the shelf-life and quality were investigated in yam(Dioscorea). Respiration, weight-loss and rotting-rate was reduced in polyethylene film packaging in the order of VACUUM, 0.1mmPVC, 0.05mmPE, 0.03mmPE and the effect was more outstanding at 1$0^{circ}C$ than 2$0^{circ}C$. The ethylene concentration of PVC packaging group was higher than that of other packaging methods, which was related with sprouting. firmness was higher in low-temperature than in room-temperature. PPO activity was lower in vacuum than in other packaging methods, which was associated with browning. The shelf-life of yam was the longest in vacuum Packaging, 3 weeks at 2$0^{circ}C$ and more than 4 weeks at 1$0^{circ}C$.