الفهرس 
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Abstract
1- In this work ,medium sizes of potato samples (var,alpha ) were taken from agric. Faculty farm minia univ .samples were sorted ,cleaned , them treated by the following treatments.
a-peeling ,blanched and soaking in 2% ascorbic acid and 1% citric acid solution for 90 sec.
b-the same the treatment as in no (a), but without using peeling process.
c-peeling , blanching and frying in hydrogenate oil at 180°C for 2-3min.
d-the same treatment as in no (c) ,but without using peeling process.
2-the above treated samples were packged individually in polyethylene bags , sealed , then placed in a freezer for freezing when the temperature reached to -18°C ,the frozen samples were stored in a freezer at -18±2°C for 90 days.
3- samples were analyzed at days 0,15,30,45,60,75 and 90 for changes in chemical analysis (moisture, ascorbic acid , starch, fat ,sugar and T.B.A) and sensory attributeds (texture ,color, odor,flavor and over all acceptability) to assess shelf life and spoilage in potato samples at frozen temperature.the samles were analyzed beforand after freezing.