**6. Conclusion**

The quality of root vegetables deteriorate gradually during storage in response to several endogenic factors and environmental conditions. Processes such as transpiration, respiration, senescence, and maturation, as well as attacks by pathogens lead not only to quantitative and quality losses. The range of pre-storage treatment methods and storage conditions that are commonly used have been reported to be safe and effective at mitigating several postharvest deterioration in root vegetable. Nevertheless, they can also influence the quality of freshly harvested root vegetables. Therefore, choice of appropriate treatments and storage conditions that do not significantly decrease the quality of stored produce should be considered.
