Abstract: Potato storage trials were conducted in 2001 and 2002 to study the efficacy of hydrogen peroxide (OxiDate™) in preventing the development of fusarium dry rot, silver scurf, and soft rot. The effect of hydrogen peroxide (H₂O₂) on traits that affect processing quality such as potato glucose content, sucrose content and French fry color were also studied before and after treatments. Prior to the application of treatments, potato samples (cvs. Shepody and Norland) were inoculated with fungal suspensions of Fusarium sambucinum and Helminthosporium solani, and bacterial suspension of Erwinia spp. Three treatments (control, H₂O₂ 1:100, and H₂O₂ 1:50) were replicated three times for each cultivar. Treatments were applied daily for 2 weeks (8 h/day), and then once (8 h) per week for the duration of the experiment. Potatoes were stored at 10 °C, 90+ % R.H., with airflow of 0.035 CMM/4536 kg of potatoes. Sampling was done 6 times: before treatment, 2, 4, 8, 12, and 16 weeks after treatment. Ten tubers were randomly sampled from each bag and assessed for sprouting, disease severity, sucrose content, glucose content, and fry color. Results indicated that hydrogen peroxide was effective in preventing the development of fusarium dry rot, silver scurf and soft rot. H₂O₂ had promoted sprouting over the storage period of 16 weeks, and maintained sucrose and glucose content and fry color.