Physicochemical properties, nutritive value and ability to processing of Egyptian local varieties of fig namely‘ Sultani' first crop and main crop and ‘El-Abbody'  were carried out. The influence of drying conditions such as pretreatments and drying methods and their effects on acceptability, quality, physicochemical properties and storage stability of the dried product were also studied. The results indicated that the blanching at 100°C for 2 min in salt solution (4%) and sulphuring in 1% sodium metabisulphite had the highest value for appearance, colour, taste, odour, texture and overall acceptability for both drying methods (hot air and hot air/microwave). In general, moisture content and the total titratable acidity increased, while pH, ascorbic acid, phenolic content, antioxidant capacity, total and free SO2 and anthocyanins decreased during the drying process by the two methods or during the time of storage at room temperature. In addition, the rehydration ratio decreased during storage. After six months storage at room temperature all colour parameters decreased and the colour of dried fig became darker. Dried fig no longer had any microbial growth and can inhibit the spread of fungi and bacteria