This study was conducted to effect of different packaging material and storage duration on dried cashew apple flour bagels. Bagels were prepared using from Osmo-convective dried cashew apple flour, baked at a temperature 180°C and baking time is 25 minutes. Bagels can be stored up to 8 days. For storage duration Polypropylene (PP), and Low-Density Polyethylene (LDPE), packaging material are used. In comparison to the different packaging materials, it was observed that PP followed by best packaging material during the 8th days of storage studies. As the storage duration increases, the moisture content % and carbohydrate content % continues to increased and fat, protein, ash, fiber content % was decreased. Result revealed that the PP contain less amount of moisture and fat content % and good amount protein, ash, fiber, carbohydrate content %. compare to other packaging material During 8th days storage also results shows that the effect of different packaging material and storage duration on various sensory attributes. It was observed that as the storage duration increases the sensory score for colour, flavour, taste, texture and overall acceptability goes on decreasing.