We investigated the change of microfloral states during drying processing and storage of dried persimmon. Initial stave of drying, a total bacteria counts of dried persimmon which was made the rural region of Sangju province were higher than that of downtown but after 7 weeks, there was no differents. A total cell count of bacteria decreased during drying processing but mold and yeast increased. In a storage test of dried persimmon at a different temprature, 3$0^{circ}C$, room temp. 4$^{circ}C$, respectively, low temprature storage was effectvie not only to retard the growth of microorganism but also maintain the suitable appearence.