Two field experiments, were conducted at a private farm near
El-Mansoura Dakahlia Governorate, Egypt during (2006/2007) and (2007/2008) to study the effect of hydro- disillated  essential oils (mint, caraway and garlic) salicylic acid  compare with hydrogen peroxide and sprout growth inhibitor paclobutrazol (PP₃₃₃ ) to tubers of spunta cvs on their morphological and biochemical behavior during storage ambient temperature
The obtained results indicated that:-
1-     The most superior storage treatments which reduced weight loss, sprouting and damage were garlic oil (6ml/L).
2-     Tuber dry matter and total soluble solid were significant higher with prolonged of storage period. On the other hand ascorbic acid was significant decreased with prolonged storage period.
3-     Dipped tubers with garlic oil (6ml/L) followed by salicylic acid 1000ppm and hydrogen peroxide 1% significantly reduced higher of total carbohydrate and reducing sugar.
4-     Treated tubers with high concentration of essential oil were significantly lower reduced total carbohydrate from the beginning to the end of storage period.