The changes of nutritional composition and enzyme activity of fresh-cut potato storaged at room temperatures and at 4℃ were investigated.The results showed that the contents of reducing sugar and total sugar of fresh-cut potato increased then decreased repeatedly during storage, the weight loss, the contents of vitamin C and protein showed increased gradually and the contents of all indexes at 4℃ were higher than at room temperature obviously,but the weight loss was lower during storage; the content of polyphenol, the activities of Polyphenol oxidase (PPO) and Peroxidase (POD) showed increasing then decreasing repeatedly, and the activities of all indexes at room temperature were higher than at 4℃ obviously.It showed the loss of nutrients composition and decline of water loss and all activities were inhibited effectively at low-temperature storage; the increasing of protein and vitamin C contents improved the resistance to achieve self-repair capabilities and it maintained a better storage quality of fresh-cut potato.