In order to determine the best harvesting time, drying method, packaging and storage condition of jujube fruit, an experiment was done in two stages in Birjand for 3 years. In the first stage, the samples were harvested after (100, 120 days full bloom) then they were drying in three methods (drying on tree, drying among the ash, industrial drying).Physical and chemicalexperiments including, fruit length, width, weight, moisture percentage, TSS, TA, pH, contamination on insects and panel tests were done on samples. The results of the first stage showed that the best harvesting time was 120 days after full bloom, that dried fruits had the more weight, width, length, TSS and TA. The best drying methods was drying in ash that the fruits had better texture color, taste and overal acceptance. In the second phase the selected methods of the first phase (harvested 120 days after full bloom dried in ash) packaged with 3 methods (Cartoon, low density polyethylene, Celophon), and preserved at three temperatures (25, 10, 4) degree centigrade for 1 years (o.6 months). The factors including weight changes, Contamination to insects, moisture, organoloptic test (Texture, color, taste and overall acceptance) were tested every 6 months. The results showed that low-density polyethylene and 4 degree centigrades were the best packaging material and temperature for storing Jujuba. Samples stored in this condition had the best quality after 1 year.