Abstract: In order to control the browning and quality deterioration of fresh- cut taro and extend its shelf life,the effect of different concentrations sodium alginate coating on nutritional qualities and enzyme activities of fresh- cut taro was studied during storage at( 10 ± 1) ℃ by taking taro as raw material. The results showed that different concentrations sodium alginate coating could inhibit the activities of polyphenol oxidase( PPO) and peroxidase( POD) of fresh- cut taro,control browning,decrease degradation of starch,titratable acid and VC,delay weight loss,maintain the content of soluble sugar and reducing sugar. The optimized concentration of sodium alginate was 2%,which extend shelf life 4 days compared with the control group.