Abstract:The objective of this study was to develop a kind of prepared purple potato mud that has a longer shelf life and better quality.Based on the fresh purple sweet potato，with the combination traditional steaming processing technology and high hydrostatic pressure（HHP）or pasteurization，prepared purple potato mud were developed.The effects of HHP and pasteurization on inactivation of natural microorganisms，contents of physical and chemical indicators and the antioxidant activity were investigated.It turned out that during the process of HHP，the storage period of purple potato mud could be extended to 21 days at 4℃，and pasteurization could prolong storage life to 12 days.There were no evident changes on the pH value and the titratable acid content among these treatments during the storage period.The process of HHP performed better in keeping the color，contents of total phenols，anthocyanin and the antioxidant activity on purple potato mud's storage life than pasteurization and unsterilized.