The effect of storage period (12 months) and temperature (room and refrigerated) as well as packaging media (polyethylene bags under vacuum or under atmospheric pressure) on some of the physical and chemical properties of three date varieties (Rezaiz, Barni and Khudari) paste were evaluated. Data indicates that date varieties, storage temperature and period as well as packaging media significantly (p>0.05) affected moisture, sugars contents, acidity, color, pH and hardness of date paste. Storage temperature was found to be the most significant (P>0.05) parameter effecting the physico-chemical properties of the date paste. In contrast storage media showed a significant (P>0.05) effect only on moisture, sucrose contents and acidity of the date paste. Meanwhile storage period showed a significant (P>0.05) effect only on moisture content, total solids and acidity of the date paste.