This experiment was carried out on potato tubers during the two successive seasons of 2013/2014 and 2014/2015 at the Department of Natural Products Research, National Center for Radiation Research and Technology, Nasr City, Cairo, Egypt. The research aims to reduce losses resulting from the storage at room temperature and to reduce cold storage costs of potato tubers using gamma radiation, mint oil and paclobutrazole treatments.     Potato tubers cv. Sponta were treated with 100 Gy of gamma radiation, 5% of mint oil and 100 ppm of paclobutrazole during the two successive seasons of 2013/2014 and 2014/2015. Results showed that, tubers irradiated with 100 Gy and soaked in 100 ppm paclobutrazole scored the lowest percentage of weight loss, sprouting, shrinkage, decay and total lost percentage. As for the effect of soaking tubers in 5% mint oil, results showed a higher percent of shrinkage than other treatments. On the other hand tubers irradiated with 100 Gy of gamma irradiation then soaked in 100 ppm of paclobutrazole had higher contents of starch than other tested treatments.

Mature-green solo papaya fruits with color index green with trace of yellow were subjected at 2014 and 2015 seasons to many pre storage treatments. CaCl2 5% solution  either  at ambient temperature or 45°C in combined with modified atmosphere package (MAP), hot water at 45°C with or without MAP and untreated fruits were investigated, comparing to commercial treatments . All treatments except treatments were cold stored at 5 for one or two weeks followed by 7 days at 18°C for marketing period, where commercial treatment was stored at 10 °C for two weeks and 7 days at 18°C. The obtained result were recorded at chilling injury symptoms , weight loss % , decay fruit % , fruit firmness (Kg\ f)., L- ascorbic acid content  T.S.S. ,acidity , salute leakage ethylene production with or without MAP were effective in minimizing orb prevent chilling injury symptoms of solo papaya fruits stored at 5 ±1°C followed marketing at 18±1°C. Storability and good quality and improved chemical characteristics of solo papayas were obtained with pre – storage treatments of solo papaya were obtained with pre – storage treatments compared with control or commercial treatment.