Wrapping in polyethylene (0, 2, 5% perforation); pre-cooling for 1, 2 and 3 hours and using promote as a biological agent for fruit rot (at 1000, 2000 and 4000 ppm) were applied to increase the storability of Zaghloul date fruits and export opportunities.  Fruits were stored at 0°C and 5°C for 4 weeks, then quality parameters: weight loss,  a* & b* values, texture, rutab stage %, T.S.S. % and total acidity % were evaluated. All treatments were more successful than the control, either at 0°C or 5°C.  The best and most significant result in the 4 weeks was obtained by fruits wrapped in polyethylene, which kept good qualities such as low weight loss percentage, texture, glossy red colour and low percentage of rutab fruits.  The least results were obtained by promote 4000 ppm and pre-cooling for 3 hours. Fruit texture was an accurate and reliable indicator for recognizing the differences between treatments in connection with keeping quality and marketability.  All treatments, except the sealing treatment, attained a higher rutab percentage at 0°C than at 5°C.