Irish potatoes is rich in carbohydrate, with varied glucose levels. It is also a very good source of apyrase, an enzyme used for platelet storage. The aim of this study was to explore Irish potatoes as an easily available source for apyrase extraction and purification. Apyrase was extracted from 5 Kg of Irish potatoes. Platelets were derived from 5-10 ml of human whole blood and G6PD activity was assessed in platelets stored for 48 h either in presence or absence of apyrase (commercial or extracted from Irish potatoes) using fluorescent spot test and electrophoresis. Platelets stored in apyrase showed G6PD activity under both fluorescent spot test and electrophoresis method, whereas those stored without apyrase enzyme for such a time did not show G6PD activity. Therefore, potatoes could be used as a valuable source for preparing apyrase and allowing platelet storage for long duration for in vitro studies or transfusion purposes, especially in bleeding disorders which will be complicated without adequate conservative medium, due particularly to the short half life of this blood cell.