A systematic research on the characteristics of POD from Jipicao Yam was carried out.The results indicated that the optimal pH for this enzyme was 4.0 and POD had its greatest activity at temperature 35℃.POD was stable relatively when temperature was below 60℃.The capability of the POD combining with various substrates was in the following order from high to low: Chlorgenic acid,Guaiacol,Pyrogallic acid,Catechol,and Gallic acid.Ca2+,Fe2+,Ba2+ and Mg2+ improved the activity.K+,Mn2+ and Na+ could inhibit the activity.Vc,L-cysteine,Phytic acid,Oxalic acid,Citric acid,EDTA-2Na and NaHSO3 had different inhibiting effects on the activity of POD,wherein Vc and L-cysteine were the most effective inhibitors.