الفهرس 
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Abstract
Two storage experiments were performed at the National Center for Radiation Research and Technology, Atomic Energy Authority, during the two successive seasons 2000 and 2001.
Roots of sweet potato [Ipomoea patates (L.) Lam.] (Abeese cultivar) were harvested then cured directly under room conditions and exposed to gamma radiation at doses of 0, 10 and 50 k rad and divided into groups for storage at room and cold conditions for 8 weeks.
Weight loss, shrinkage, firmness and rotting of the sweet potato roots were increased by the prolonging the storage period. Root dry weight, sugar and carotene contents were also increased by extending the storage period. Whereas, the specific gravity and starch content were decreased.
Holding the roots at room conditions increased the weight loss, shrinkage, firmness, sprouting, rotting, root dry weight, starch content and carotene content, and decreased total sugar content compared to storage at cold conditions. Protein content was noticed to be a storage period dependent.
The application of gamma irradiation, as a supplementary storage treatment, increased weight loss, shrinkage, rotting and firmness of roots. The marketability of roots was, therefore, decreased. Total sugar, dry weight and protein contents were increased due to gamma irradiation. Whereas, specific gravity, starch content and carotene contents were decreased.