The relationship between freezing conditions and storage conditions and quality change of grated Chinese yam (Dioscorea polystachya) during freezing and storage was examined. The results showed that when grated Chinese yam (Dioscorea polystachya) thawed right after freezing, there was no difference in viscosity, color difference value, and drip loss regardless of the freezing conditions (dry ice snow freezing, air blast freezing, or medical freezer freezing). On the other hand, for medical and air blast freezing, viscosity decreased after －15℃ storage for two months. For three months storage, viscosity decreased for all freezing conditions at －15 to －20℃. However, when the storage temperature was －30℃ or lower, there was no significant decrease in viscosity up to 4 months of storage. There was almost no difference between storage temperatures from －30℃ to －130℃. The increase in drip loss and color change as well as viscosity change were progressed at temperatures between －15℃ and －20℃, but were suppressed at temperatures lower than －30℃. These results suggest that the quality change of grated Chinese yam (Dioscorea polystachya) due to frozen storage tends to be more strongly affected by storage temperature than by freezing conditions.
