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This work investigated the effects of pulsed electric field (PEF) pretreatment, combined with different drying methods, on the quality of dried yams. The results showed that the pretreatment resulted in the formation of large pores in the yam tissues, thereby affecting the rehydration capability and hardness of the dried yam slices. The type of drying method after treatment did not alter the free radical stretching bands of yam. Additionally, the pretreated samples had a higher peak viscosity, through viscosity, final viscosity and break down, alongside lower pasting temperatures, To, Tp, Tc, and △H. Rheological measurements further indicated that all doughs exhibited solid-like behavior to different extents. The pretreatment also decreased the amount of allantoin and polysaccharides in dried yam slices, while negatively influencing their antioxidant activity. Finally, the choice of drying methods significantly affected the quality of the dried yams. In highlighting the effects of PEF pretreatment, combined with different drying methods, on dried yam, the results can help to expand their application within the food industry. [ABSTRACT FROM AUTHOR]