Yacon tubers were placed in corrugated cardbord boxes and stored in incubators regulated at 2'C, 5'C and 25'C. The effects of storage temperature on the quality of yacon tubers were investigated. Shrinking, wrinkling, softening, blackening and microbial growth were observed during storage. The storage duration at 25'C was about 2 weeks. Storage at 2'C was more effective in maintaining the quality than storage at 5'C or 25'C, but even at 2'C the storage limit was about 2 months. The fructo-oligosaccharide content decreased at each storage temperature. As a result, fructose content increased remarkably and glucose content also increased, however changes in sucrose content were small. The decrease in the amount of total fructo-oligosaccharides and the increase in the amount of total monosaccharides during storage at 2'C were relatively smaller than those during storage at 5'C and 25'C.