This study was conducted during three successive seasons 2012, 2013 and 2014 to study the effect of intermittent warming (IW) on the storability and quality of Balady mandarin fruits during the storage period. The storage treatments are (constant, 8°C and 2°C and 2°C with intermittent warming 8°C for 8 or 16 hours every week or biweekly). Samples of each treatments were randomly taken monthly. Results indicated that all IW treatments decreased fruit weight loss and fruit decay percentage. The most clear reduction was associated with storage at 8°C or 2°C, where the less value was related with IW treatment (2°C for 2 week followed regularly by 8°C for 8 hours). Also, such treatment improved fruit quality during the storage period compared to control (8°C). The fruit weight loss %, fruit decay %, total soluble solids %, sugar contents % and TSS/acid ratio were significantly increased with advanced cold storage period. On the other hand, prolonging storage induced a gradually decrease of fruit juice percentage, acidity % and V.C. content. It could be concluded that intermittent warming (2°C for 2 weeks plus 8°C for 8 h) seemed to be the proper and ideal treatment to prolong cold storage of Balady mandarin fruits without great reduction in fruit quality.