This study was conducted to investigate the effects of warehouse types (semi-underground warehouse and improved warehouse) and packaging methods (PP-bag and P-container) on the quality in potatoes (Solanum tuberosum L) during storage period. Total sugar contents were approximately 1% after 4 weeks in the semi-underground warehouse, and sharply increased by 4% after 20 weeks. However, those in the improved warehouse were about 3% after 4 weeks, and did not show conspicuous change for storage. On the other hand, a curing treatment and packaging methods had no influence on the total sugar contents. The hardness was higher in the curing treatment than in the control, but there was no difference in the warehouse types and packaging methods. The weight loss was significantly higher in the semi-underground warehouse than in the improved warehouse. On the other hand, it in the semi-underground warehouse was somewhat higher in the control and the P-container than in the curing treatment and the PP-bag, respectively. Also, it in the improved warehouse was rather high in the P-container, but it was not influenced by curing treatment. The decay rate in the improved warehouse was remarkably lower than in the semi-underground warehouse, and it was also low in the curing treatment and P-container when compared to the control and PP-bag. Accordingly, wound-healed potatoes must be packaged with P-container and stored in the improved warehouse to maintain quality of potatoes for storage.
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