pH in the purple sweet potatoes that were undergone for osmotic process are shown in Figure 3. pH of purple sweet potatoes decreased in during storage at both temperature. pH shown significant changes after different temperature storage in potatoes. pH of purple sweet potatoes that were undergone for osmotic process decreased lowest (4.31) was found in the potato samples storage at room temperature (10 day). The samples stored at room temperature was losing the weight more quickly when compared 4˚C. Osmotic Dehydrated purple sweet potatoes could able withstand for 25 days under low-temperature storage. Whereas, room temperature storage was not successful on extending the shelf life (10 days) of potatoes due to microbial growth.