The aim of this study was to determine the effect of microwaves on the darkening of raw potato flesh. The study included 6 very early potato varieties (Arielle, Denarius, Felix Bona, Lord, Rosara and Velox), which were stored for a period of 7 months. For irradiation of potato tubers was used the generator produces microwaves at a frequency of 2.45 GHz. Assessment of the darkening degree of flesh was performed based on the 9 point Danish scale. The obtained results do not confirm that microwaves significantly affect the process of darkening the raw flesh potato tubers.

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