The evaluation of the analysed attributes given by the judges at the beginning and after 25 days of storage under room temperature and a low temperature (4˚C) of osmotic dehydrated and CaCl_2 infused purple sweet potatoes are shown in Figure 7. The sensory quality of purple sweet potatoes color, Odor, taste, texture, Appearance, Overall of which gradual decrease in during stored under room temperature and a low temperature (4˚C). Sensory gradual decrease in colour and appearance of osmotic dehydrated and CaCl_2 infused purple sweet potatoes during storage. The reduction in Odor score of slices during storage could be due to hardening of slices because of water loss. Texture was also affected due to storage and it could be due to hardening effect resulting in loss of moisture during storage. The taste score also decreased and this could be also due to the same effect of hardening and loss of moisture. The decrease in overall acceptability of osmotic dehydrated and CaCl_2 infused purple sweet potatoes during stored was significant (p≥0.05) differed among the different temperature storage.