Modern techniques of potato tubers storage have a number of economic, technical, and technological disadvantages and they do not ensure high product safety-potato losses run up to 30 % per storage season. The main goal of the experiment conducted by the authors is a research investigation of the impact made by electrophysical methods on reservation capacity of potato tubers, because this method is the most interesting and understudied. During the experimental studies potato tubers were exposed to electromagnetic direct-current field, electromagnetic alternating current field, ionization, microwave field. The equipment used in the research: equipment for magnetic potato treatment, a microwave field generator, a generator of air ions, DC and AC voltage sources, and auxiliary instruments. As a result of the experimental studies it has been found that untreated potatoes had mass loss of 39 %. Mass loss of potatoes treated with microwave field was over 50 %. Potatoes exposed to aeroionization lost 23 % of their mass. At a magnetic treatment dose of 6-8 mT⋅s mass loss of potatoes does not exceed 20 %, but when a dose of magnetic treatment is greater or less than the specified ranges, mass loss of potatoes exceeds 40 % reaching 75 %. Hence it has been demonstrated that the method of electromagnetic treatment within specific ranges is the most economical one. According to the results of the experiments, electromagnetic potato tubers treatment at a dose of 6-9 mT⋅s has been recognized as the most effective option.

The potatoe quality and storage life depend on temperature, relative humidity, gas composition, and air circulation in the storage building. In the event the parameters are violated, the potatoe weight reduces, storage diseases occur, and rot appears. Existing technologies of potato storage in cold ventilated storage buildings are ineffective. They require large expenses on power resources and microclimate systems. Scientists around the world are developing new methods of potato loss reduction during storage. They are examining the application of electric, magnetic, and microwave fields, gamma radiation, chemical inhibitors, etc. The use of gamma radiation and chemical inhibitors is a serious health risk, while other methods are still under-investigated. The article deals with the researches in negative air ion effect on potatoe quality during storage. For the experiments, the following devices were used: a negative air ion generator, an air ion meter, scales, auxiliary equipment. Researches were conducted for three potato cultivars most common in the southern regions of the Russian Federation. During the experiments, the negative air ion concentration effecting on potatoes was 4 500-4 900 ions·cm -3 , the exposure time range was from 30 seconds to 15 minutes. The conclusion from the experiments is that the loss of potatoes, exposed to air ions during 120 days of storage, is not more than 8 %. Loss of potatoes not exposed to air ions is up to 39 %. Exposure to positive air ions, on the contrary, increases the potato weight loss compared to the unexposed test patterns.

Modern techniques of potato tuber storage have a number of economic, technical, and technological disadvantages and they do not ensure high product safety-potato losses run up to 30 % per storage season. The work has been conducted on the effect of the magnetic field of neodymium (NdFeB) magnet on sprouting, weight loss and storage of potatoes, because this method is the most interesting and understudied. The equipment used in the research: equipment for magnetic potato treatment, NdFeB magnets, magnetometer to identify the positive and negative magnetic poles, and auxiliary instruments. As a result of the experimental studies it has been found that untreated potatoes had the weight loss of 39 %. The weight loss of potatoes treated with a positive magnetic field of 330…350 mT and time treatment 60…180 s was 4 %. The positive magnetic field of 330…350 mT was effective in suppressing sprout growth. It also inhibits the sprout growth in potatoes stored at 25°C. Potatoes receiving more than 330…350 mT dose were higher in the length of sprouts, and higher weight loss of potatoes (20…50 %). Also, potatoes receiving a negative magnetic field dose were higher in the length of sprouts, and higher weight loss (60 %) than those given a positive magnetic field dose. As a result of the experiments, the design of a new device for magnetic processing of potatoes has been developed. It is anticipated that magnetic fields influence the potato cells, as the result of the effects, potato tubers either lack in moisture, starch and other substances, or lose them quickly due to the inner-structure destruction.

For seed and table potatoe storage a proper relative humidity level of at least 95% should be maintained. The decreased relative humidity of less than 95% causes the increase in potato tubers' weight loss up to 40…50%. Specific devices called humidifiers are used to humidify the air in potato-storage houses. There are two dominant types of humidifiers that throw water in form of vapor or small-drop suspension (aerosol). The humidifiers of the second type do their primary task and also reduce the temperature, which is a great advantage. Humidifiers operate with a large liquid flow rate. Techniques used to reduce the liquid flow rate and increase the relative humidity level in a potato-storage house include magnetic water treatment. Pilot studies have found that the consumption of liquid depends on the parameter called a treatment dose. The parameter is a product of magnetic induction by treatment time (mT⋅s). Pilot studies have found that for the treatment dose within 10…12 mT⋅s, a liquid flow consumption for air humidification decreases by 60…70%, potato losses are less than 5% after 150 days of storage. Additionally, the research was conducted with the storage temperature from 4…6 ºС to 12…14 ºС. In this case, for the treatment dose within 10…12 mT⋅s, liquid flow consumption for air humidification decreases by 50…60%, potato losses are less than 8% after 150 days of storage. As a result of experiments, the design of a new device for magnetic processing of liquids has been developed. It is anticipated that magnetic treatment of liquids influences the potato cells, as the result of the effects, potato tubers either lock in moisture, starch and other substances, or lose them quickly due to inner-structure destruction.