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Physical characteristics and some major chemical properties of potato tubers (Diamond and Santana varieties) at fresh, cured and stored in two storage systems stages were investigated. Nawalla traditional storage system at 16+3 ο C; 84% relative humidity and Cold storage system at 4 ο C; 90 RH were used in the investigation. The storage period after curing stage was 75 days. This period was divided into 3 sub periods every 25 days. Physical characteristics included physical dimensions, shape, weight analysis, actual and calculated volumes, particle and bulk densities, , surface area, particle density, repose angle, static coefficient of friction on different surfaces (rubber, steel and wood), firmness, penetration resistance, impact height and the percentage of bruised tubers due to free falling on steel. While, chemical properties included the changes of moisture content and sugar concentration of tubers. Statistical and regression analysis were conducted to the obtained data.

PHYSICAL CHARACTERISTICS AND CHEMICAL PROPERTIES OF POTATO TUBERS UNDER DIFFERENT STORAGE SYSTEMS