The effect of storage period on chemical composition and sensory properties of dried figs made using a Poona variety was studied. Fresh fruits were treated with 34 and 38 ppm dipping oil (Essar MK.) for 1 minute, subjected to sulphur fumigation (2 g/kg fruits) for 2 h and then osmo dried with 50, 60and 70 °Brix for 48 h. Partially dried fig fruits were then followed by cabinet drying at 55 °C for 14-17 h to reduce moisture content to safe level of 18 to 20 percent w.b. The dried figs prepared were packed in 50.8 micron polythene bags and stored at ambient temperature. Physical and compositional changes of fig fruits were monitored during 90 days of ambient storage (30 °C) at 30 days interval. Data revealed that storage period had significantly affected the various physico-chemical constituents of dried fig. There was gradual decrease in moisture content, acidity, ascorbic acid content and non-reducing sugar content of dried fig whereas TSS, total sugar and reducing sugar contents were increased during storage. The entire sensory parameters showed decreasing trend during storage.This study showed that the quality of dried fig fruits was better preserved during storage.