<![CDATA[The high production of potatoes in Indonesia is not balanced with proper post - harvest handling, so many potatoes are damaged during storage. Packaging with perforations can maintain the shelf life of potato tubers. The aim of this research is to determine the effect of packaging perforation on the quality of consumption potatoes during storage and determine treatments that can maintain the quality of consumption potatoes during storage. Research with a completely randomized design (CRD) with packaging perfo ration treatment (0.42%, 0.63%, and 0.84%). Each experimental unit was repeated 3 times. The parameters measured were weight loss, air humidity, air temperature, color difference, and texture of potato tubers. The rate of increase in weight loss for the co ntrol treatment, packaging without perforation, 0.42% perforated packaging, 0.36% perforated packaging, and 0.84% perforated packaging were respectively: 0.09 g/day, 0.025 g/day, 0.036 g/day, 0.051 g/day, 0.058 g/day. The rate of change in air humidity for each treatment was: 0.10%, 0.36%, 0.30%, 0.23%, 0.16%, and the rate of change in packaging temperature was: 0.03 o C/day, 0.056 o C/day, 0.020 o C/day, 0.026 o C/day and 0.033 o C/day. The color difference change rates for each treatment were: 0.24/day, 0.36/day, 0 .26/day, 0.27/day, and 0.23/day. The rates of change in texture of each treatment were: 0.13 /day, and 0.53 N/day, 0.65 N/day, 0.53 N/day, 0.56 N/day and 0.63 N /day. Oxygen adequacy is a parameter determining the quality of stored potato tubers, so the be st treatment is 0,84% perforated packaging with a weight loss value of 8,77%, humidity 69.8%, temperature change 28.8 o C, color difference 6.95, texture 63,4 N]]>
