Mandarins (Citrus reticulata Blanco.) are much more perishable than other citrus fruits, mainly due to rapid deterioration in sensory acceptability after harvest. In the current study, we discuss the biochemical components involved in forming the unique flavour of mandarins, and how pre harvest practices influence taste, aroma and overall quality, consequently consumer sensory acceptability. A study on Nagpur mandarin orchards was carried out during 2009 with a view to have information about quality attributes among existing germplasm of Nagpur mandarin orchards in Jhalawar district of Rajasthan state. The three major mandarin growing tehsils viz. Jhalrapatan, Pirawa and Pachpahar comprising eighteen mandarin orchards were surveyed throughout the Jhalawar district. In each orchard, six trees were used as experimental material for analysis of fruit samples. The analytical study revealed that there is a plethora of variation location wise in physico-chemical attributes of Nagpur mandarin fruits. Average fruit weight ranged from 86.33 to 137.88 g, no. of fruits plant^-­1 ranged between 616 to 1400, peel thickness ranged from 0.20 to 0.38 cm, juice percentage between 30.27 to 58.70%, total titratable acidity varied from 0.72 to 1.53 per cent, juice pH from 3.63 to 4.09, total soluble solids content from 7.66° brix to 11.83° brix , ascorbic acid content from 34.00 mg/100 ml to 41.83 mg/100 ml, whereas total sugar percentage and reducing sugar percentage ranged between 5.75 to 8.87 and 3.73 to 5.76 per cent, respectively. From the study, it seems that there is a great scope of utilization of variability of germplasm by exploration and selection of superior types. It will be useful in enhancing production, productivity and quality.