Abstract: This article studied the shape stability of canned light yam by the processing of concentration of CaCl2 solution, treatment time of yam stem tuber in CaCl2 solution and optimal sterilization time (sterilization temperature as 95100℃. It also analyzed the main causes of hydration and shape distortion of canned light yan and the basic principle that CaCl2 solution and heating treatment used to prevent the hydration of shape destortion of stem tuber of canned light yam .The result showed that CaCl2 solution and heating treatment could form a layer hard on the face of yam stem tuber in different thickness which might prevent the varying degree of hydration and distortion of yam stem tuber .When CaCl2 concentration in protect-color solution was 0. 5%1.0% treatment time of yan stem tuber in the solution 120min and sterilization time 2040min the shape stability of canned light yan showed optimalresult.

Key words: Yam Can Shape stability