The investigation into the influence of permanent magnetic fields on the preservation of fruits and vegetables remains an underexplored area in food science. This study addresses the effects of neodymium magnet treatment on the preservation of potatoes, a key agricultural product. A specialized experimental setup employing neodymium magnets was developed, allowing for the application of single or double treatments at a magnetic induction level of 350 to 360 mT. Treatment durations included 10, 20, 30, and 60 s. Following the initial treatment, the potatoes were stored under controlled temperature conditions for 15 days, with a subset receiving a second treatment on the fifth day. Throughout the storage period, the mass of the potatoes was monitored to calculate relative mass loss. Results indicated that for the 10-second treatment duration—both single and double—the mass loss ranged between 10% and 12%. In contrast, the 20, 30, and 60-second treatment durations yielded inconsistent results, influenced by the number of treatments applied. The most effective preservation was observed in the double treatment at the 60-second interval, with mass retention of 95% to 97% by the study’s conclusion. In comparison, the untreated control exhibited a mass retention of only 51%. The least mass retention was recorded for the single treatment at 60 s, with a mass retention of 30% to 32%. These findings suggest that the application of magnetic fields could constitute a viable physical method for enhancing the shelf life and quality preservation of agricultural products within the food industry.