This study  was conducted at Postharvest and Handling of Vegetable Crop Laboratories during 2006 and 2007 to study effect of different treatments, i.e., 250, 500 ppm CIPC, 75,150 ppm ethephon, 100, 200 ppm NAA, 1000, 2000 ppm methyl jasmonate, 2000, 4000 ppm lavender oil, hot water dipping at 52 ^oC for 30 min and 57 ^oC for 20 min as well as untreated control on Potato tubers cv. Diamant during storage for 120 days at  8 -10 ^oC and 85% relative humidity.  The objectives of the present investigation were to study the productivety of chips and French fry processing quality. The results showed that sprouting %, sprout length, weight loss, tuber dry matter % and specific gravity were increased with prolonging the storage period, while, tuber starch % was decreased with time during storage. Tuber of all tested treatments did not sprout until 30 days, and sprouting started  after  60 days of storage.  Treatments of CIPC at doses 250, 500 ppm and methyl jasmonate at 2000 ppm were the best in inhibting bud development and incidence of sprouting up to the end of storage period. The highest dry matter of the tubers was obtained by 100 ppm NAA  and 4000 ppm lavender oil at the end of storage. Weight loss, specific gravity and starch % in the tubers during storage periods did not show any pronounced differences due to the used treatments. The highest significant chips weight after frying were from tubers of CIPC at 250, 500 ppm, ethephon at 75 ppm and untreated control. While, weight after frying (WAF) of French fries were the highest  from tubers treated with 1000 ppm methyl jasmonate, 2000 ppm lavender oil and hot water at 57 ^oC for 20 min treatments during both seasons. The best chip color (light) was shown by 500 ppm CIPC, 150 ppm ethephon, 200 ppm NAA ,1000 ppm methyl jasmonate and hot water at 52 ^oC for 30 min while, the best color of French fries was shown by 75 ppm ethephon, 100, 200 ppm NAA, 2000 ppm methyl jasmonate in both seasons. lavender oil at 4000 ppm, hot water at 57 ^oC for 20 min and untreated (control) showed the best taste and crispiness in both years, while the best taste of French fries was shown by 250 , 500 ppm CIPC, 1000 and 2000  ppm of  methyl jasmonate .