The dried persimmons is produced fungi and develop browning, hardening in circulation at normal temperature. To resolve such problem in commercial value preservation, the research was conducted to measure the quality changes of dried persimmons packagings at low temperature($0^{circ}C$) during 160 days storage and the normal temperature($15^{circ}C$) during 100 days storage. The rate of weight loss, fungi, browning, hardening were changed a little in the low temperature($0^{circ}C$) storage and N/LDPE.