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This study was carried out to investigate shelf-life and quality of fresh-cut Dungkunma (Dioscorea bulbifera) in order to elevate utilization of Dungkunma a fresh food. Before vacuum-packaging (in polyethylene/polypropylene film (100μm, 15×20 cm, 75±2 cmHg) and storaging at 2℃, Dungkunma was peeled out and cut to dice type (2.0±0.5 cm3), and then washed and blanched using hot water (at 90±2℃ with 2% NaCl solution for 30 sec). Blanched Dungkunma was pre-dried at room temperature, 40℃ and 50℃ for removing surface water. Each peeled dice Dungkunma was packed 50 g in polyethylene/polypropylene film (100 μm, 15×20 cm) with vacuum treatment (75±2 cmHg) and stored at 2℃ for 90 days. Hardness and adhesiveness of Dungkunma blanched by 2% NaCl and pre-dried at 50℃ (SB50) were the highest, but changes were the least during storage. Lightness and yellowness of stored Dungkunma in all treatments decreased slightly while redness increased during storage. Changes of color of SB50 was the least. Total concentration of aerobic bacteria in SB50 was 1.88±0.18 log CFU/g during 90 days and E. coli was detected in all treatments during whole storage periods. Dioscin and allantoin contents of SB50 were virtually unchanged during the storage. Consequently, the results of this study suggest that vacuum packaged Dungkunma after blanching using 2% NaCl solution could be effective to prolong the quality of fresh-cut Dungkunma.