<p>Chironji (<i>Buchanania lanzan</i>) kernels are gaining popularity due to its nut like characteristics and nutritional composition. However, the susceptibility to deterioration during storage limits its utilization for longer period. In this view, a study was planned to examine the effect of packaging materials (P1: Low density polyethylene bag (LDPE as control), P2: ethylene vinyl alcohol and polyethylene (EVOH/PE) and P3: laminated aluminium), packaging techniques (V: Vacuum and N: Nitrogen flushing) and storage conditions (A: ambient and R: refrigerated) on physicochemical and microbial parameters of chironji kernels. During six months of storage, moisture content, water activity, peroxide value, free fatty acid content, color, texture (hardness), and microbial load were periodically assessed. Pearson correlation, principal component analysis (PCA) and hierarchical cluster analysis (dendrogram) were employed to explore multidimensional quality trends. Vacuum and nitrogen-flushed packaging under refrigeration significantly minimized increases in moisture content (&lt; 2.5%), water activity (&lt; 0.5), and lipid oxidation indicators (peroxide value &lt; 5 meqO₂/kg and FFA &lt; 1.2% oleic acid), while better preserving color and texture especially in P3 pouches followed by P2. Microbial growth was notably suppressed in vacuum-packed samples P2 and P3 samples. Pearson correlation and PCA revealed clear segregations based on quality attributes, and dendrogram analysis clustered refrigerated, vacuum/nitrogen treatments distinctly from control (P1) samples. Overall, storage in aluminium laminates combined with vacuum emerged as the most effective strategy for preserving the quality of chironji kernels. These findings provide valuable insights for post-harvest handling and packaging optimization of high-oil-content nuts.</p>