Fresh mother Turmeric rhizomes of NCl 14 variety were randomly harvested and processed into turmeric powders., The turmeric samples were oven dried at different temperatures of 50ÃÂ¢ÃâÃÂ¦C, 60ÃÂ¢ÃâÃÂ¦C and 70ÃÂ¢ÃâÃÂ¦C. The packaging materials used were polyethylene, polypropylene and transparent glass bottles. Samples were stored at room temperature of 27±2.0 while storage period lasted for 6 weeks. Selected physico-chemical analyses (moisture, pH and colorimetric absorbance) were determined at 2 weeks interval. The results revealed that drying turmeric at 50ÃÂ¢ÃâÃÂ¦C, 60ÃÂ¢ÃâÃÂ¦C and 70ÃÂ¢ÃâÃÂ¦C and with the mentioned packaging materials maintained their qualities in terms of pH and absorbance. This study recommends 4 weeks storage period for the packaged experimental samples under ambient conditions. Moisture contents were found to significantly increase at 6 weeks storage period under room temperature. Increase in moisture may cause spoilage due to microbes as days of storage extend.