The　effects　of　packaging　and　storage　conditions　on　the　moisture　content　and　instrumental　and　sensory　textural　properties　of　raw　and　salty　light　roasted　(SLR)　California　almonds　were　studied　under　different　storage　conditions.　The　controlled　combinations　included　low,　medium,　and　high　temperatures　and　low　and　high　relative　humidity　(RH).　Almond　samples　were　packaged　in　cartons　or　polyethylene　(PE)　bags　with　and　without　vacuum.　Both　absorption　and　desorption　of　moisture　by　almonds　were　observed　during　storage　and　were　dependent　on　the　packaging　and　storage　conditions.　In　general,　gradual　changes　were　observed　for　samples　with　PE　and　vacuum　PE　packaging　in　most　of　the　storage　conditions,　while　the　samples　packed　in　cartons　showed　more　dramatic　changes　because　these　unprotected　samples　were　more　vulnerable　to　seasonal　changes　in　humidity.　The　SLR　almonds　showed　consistent　moisture　gains,　while　the　raw　almonds　tended　to　lose　moisture　content　in　most　of　the　storage　conditions.　This　may　be　attributed　to　the　low　initial　moisture　content　of　the　SLR　samples.　All　raw　samples　packed　in　cartons　became　softer　over　time.　The　softening　tended　to　be　enhanced　by　high　storage　humidity　and　temperature.　The　raw　almonds　packaged　in　PE　bags　were　firmer　than　those　packed　in　cartons　but　also　became　softer　over　time.　The　firmness　of　the　SLR　samples　was　generally　lower　than　that　of　raw　samples,　probably　because　roasting　reduced　the　density　and　mechanical　strength　of　the　kernels.　The　firmness　of　PE　packaged　SLR　samples　increased　in　uncontrolled　storage　conditions　and　in　higher　storage　temperature　and　humidity　conditions　but　decreased　slightly　in　lower　temperature　and　humidity　conditions.　Vacuum　packaging　did　not　affect　the　firmness　much.　Using　PE　packaging　and　maintaining　the　RH　below　50%　and　the　temperature　below　25　degrees　C　are　effective　in　stabilizing　both　raw　and　processed　almonds.