The aim of the present work was to find out if microwave processing and storage conditions can affect some of the main honey quality paramenters (reducing sugar (RS), hydroxymethylfurfural (HMF), diastase number (DN), water and colour) of cajuput honey was obtained from Bac Lieu-Vietnam. RS content were analyzed by DNS method, HMF under AOAC 980.23, diastase activity based on AOAC 958.09, water content according to AOAC 969.38B and colour parameters (L*, a*, b*) were established in the CIE system. The results of the analysis showed that the physico-chemical characteristics of fresh honey was as follows: water content 23.18%, RS 717.42mg/g, HMF 4.24mg/kg, DN 4.85mg/kg, colour parameters L*a*b* 39.51-10.51-31.81. Honey was processed at continues power 30P(480 W), 50P(800 W), 70P(1120 W) for 20, 30, and 40 seconds then the honey sample was left to room temperature (20-23 °C), stored at room (<25 °C) and cool (<10 °C) temperature for eight weeks. The changes in the RS, HMF, DN, water and colour were observed. Microwave processing applied to cajuput honey did not effect on colour, while RS, HMF, DN and water content affected significantly. The storage time and temperature affected significantly on RS, DN and colour