This study was conducted out to improve the quality and the shelf-life of Saidy date variety during storage period for 12 months at room temperature using packing under vacuum, drying and irradiation (1KGy) treatments. Results showed that packing under vacuum is more effective for controlling the insect  infestation (3.85%) followed by the irradiated (11.12%), dried (12.11%). While, the control sample recorded 17.24%, at the end of storage time (12 months). The moisture content of the control date sample decreased from 15.23 to 9.29% at the end of storage while it was decreased from 15.23 to 9.67%, from 15.15 to 8.92% and from 15.80 to 9.67% for the packed under vacuum, dried and irradiated samples, respectively. Data showed that, during the storage periods (12-months), the protein contents reduced from 2.52 to 1.97%, from 2.52 to 2.02%, from 2.57 to 2.15% and from 2.45 to 2.09% for the control, packed under vacuum, dried and irradiated samples, respectively. Data revealed that total bacterial counts immediately decreased after irradiation and drying to a greater extent, compared to the reduction in molds and yeasts. Beside, the microbial flora in all treatments remained at low count until the end of storage period. The irradiated sample had the lowest microbial counts, followed by the packed under vacuum and dried samples. The organoleptic evaluations show that the panelist could not discriminate between the non-irradiated and irradiated date fruits. Furthermore, all treatments have no detectable adverse effect on the preference rating of the fruits. The irradiated samples were occupied the first rank in overall acceptability of sensory evaluation followed by the dried and packed under vacuum samples. These results suggest that packing under vacuum, drying and irradiation treatments of Saidy date fruit could be used as alternative methods for improving the fruit quality, as well as prolonging its marketable period at room temperature for 12 months or more.