The work aims to study the effects of different vacuum packaging materials on quality of fresh-cut sweet potatoes and select the vacuum packaging materials of the best preservation effect. In this experiment, with 0.01 mm thick polyethylene (PE) plastic film + tray as the control group (CK), and with polyester aluminized film (VMPET+PE), aluminum-plastic composite, polyester and high polymerized nylon fabric composite polyethylene (PA+PE) as the treatment group, the fresh-cut sweet potatoes were stored at 4 ℃ for 16 days without light to study the changes of sensory indexes, nutrient contents and enzymes related to browning. The results showed that at the end of storage, the mass loss rate and browning index of the group with vacuum treatment were about 28.6% and 59.9% of the CK group. Vacuum treatment could significantly delay the appearance of respiratory peak, inhibit the lignification phenomenon, the accumulation of phenols and malondialdehyde (MDA), slow down the activity of browning related enzymes, and maintain the content of starch and other nutrients in a short term. In conclusion, vacuum packaging can inhibit physiological and biochemical reactions of fresh-cut sweet potatoes, slow down nutrient consumption and accumulation of harmful substances, and maintain its sensory quality.