This study was carried out on fennel fruits at the Experiment Station of Agriculture Faculty, Mansoura University during June 1993 and 1994 seasons. The investigation was conducted to study the effect of two keeping methods (brown and transparent bottles) on the storage of powder and whole fruits of fennel for different intervals. Essential oil percentage and its physical and chemical properties were studied. The highest percentage of essential oil (1.80%) was obtained in powdered fruits stored in brown bottles for 3 months, while the lowest (0.66%) was obtained in whole fruits, stored in transparent bottles for 12 months. The lowest acid value and refractive index were detected in powdered fruits, stored in brown bottles for 3 months (1.87 and 1.37), respectively, while the highest values were of whole fruits, stored in transparent bottles for 12 months (2.50 and 1.55) respectively. The highest anethole percentage of (51.5%) was in powdered fruits, stored in brown bottles for 3 months, while the lowest of (40.3%) was in powder fruits, stored in transparent bottles for 12 months.