The invention relates to a preservation method for fresh-cut common yam rhizomes. The preservation method includes the following specific steps that 1, the common yam rhizomes without traumas or rot are selected, flushed with water for silt and impurity removal, and then peeled; 2, the peeled common yam rhizomes are immersed in an emulsified coating compound solution for 25-45 min, wherein the emulsified coating compound solution is prepared from, by mass, 2%-6% of majoram essential oil, 2%-6% of mint essential oil and 2%-6% of litsea cubeba essential oil; 3, the common yam rhizomes obtained after immersion in the step 2 are diced or sliced through a stainless steel knife; 4, the blocky or flaky common yam rhizomes are immersed in a color-protecting coating solution for 20-60 min; 6, the vacuum-packed common yam rhizomes are subjected to electron beam irradiation treatment; 7, the common yam rhizomes are refrigerated at the temperature of 0-4 DEG C. The preservation method is used for preserving the fresh-cut common yam rhizomes, loss of nutrient substances of the common yam rhizomes can be reduced, growth of microorganisms can be effectively restrained, enzymatic activity can be reduced, and brown stains can be controlled; the color and flavor of the common yam rhizomes are well kept, eating is convenient, rich nutrients are obtained, preservation is easy, and the storage life can be prolonged to 35 days or above when the common yam rhizomes are stored at the temperature of 0-4 DEG C.