The work aims to research the preservation and color protection of fresh-cut yams with domestic favoring agents (cane sugar, salt and white vinegar). L9(34) orthogonal test was used to prepare the composite impregnation liquid of cane sugar, salt and while vinegar of a certain concentration. Polyethylene films were used to wrap yams to find an ideal way of preserving fresh-cut yams. The cane sugar, salt and white vinegar had a good preservation and color-protection effect. The single-factor experiment showed that after the fresh-cut yams were soaked by the compound of cane sugar, salt and white vinegar (respective mass concentrations were 3, 1 and 3 g/L), the browning degree slowed down and the PPO activity was inhibited dramatically. Results from orthogonal test showed that preservation and color-protection effect would be the best after being soaked by the compound treating fluid of cane sugar, salt and white vinegar with the respective mass concentrations of 4, 2 and 3 g/L. The composite impregnation liquid composed of the cane sugar, salt and white vinegar of a certain concentration can prevent fresh-cut yams from enzymatic browning effectively; and as a result, it can preserve and protect the color of yams.