Study was planned and freshly harvested Kinnow fruits were washed and treated with Sodium carbonate (2 & 3%), Boric acid (2 & 3%) and packed in low density polyethylene (LDPE) bags with perforation and with out perforation before packaging in CFB boxes. Fruits were analyzed for various physico-chemical characteristics after 15, 30, 45 and 60 days of storage. Results revealed that minimum rotting and maximum palatability rating and acidity were registered in Boric acid @ 3% + LDPE packaging with perforation during the entire storage period. TSS was found maximum in control fruits, whereas minimum physiological loss in weight was recorded in Boric acid @ 3% + LDPE packaging with out perforation. It can be concluded that the storage rots can be reduced by treating the Kinnow fruits with Boric acid @ 3% + LDPE packaging with perforation and fruit health can be maintained up to 45 days at ambient conditions without much deterioration in quality.

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