The aim of this research was to assess the physical, chemical، microbiological and sensory characteristics of new made Qamar Al– stored for six months and determine the effect of gamma rays on those characteristics. Samples of Qamar Al–Din were subjected to sulfur fumigation and other samples were left without sulfur fumigation and all samples were exposed to four radiation doses (0, 1, 2 and 3 kilo Gray) and stored for 6 months at room temperature (20° C). Results showed significant differences between sulfated and non-sulfated samples in terms of pH, relative humidity, ash, total sugar، viscosity, potassium, sodium, sulfur vitamin C and it was observed lower microbial load. Results also showed that amount of vitamin C and viscosity was significantly the highest in sulfated samples irradiated with 2 and 3 kilo Gray and irradiation with a dose of 2 kilo Gray eliminated sufficiently the microbial load. It was concluded that running this study is helpful to shed the light on the importance of such these treatments especially that this traditional product concerns large number of consumers and is exported to different countries in the world.