A research was conducted to explore the effect of yellow, white and transparent polyethylene packaging on storage life extension of plum fruit stored at ambient temperature (25± o C) and refrigeration temperature (1-4 o C). Experiment was designed with simple randomized complete block design. The fruits were washed with tap water and surface dried under a fan. The fruits were divided into six polyethylene bags of different colors and the samples were numbered as T 0 , YR, WR, TR, YF, WF and TF.

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... YR, WR and TR were stored at room temperature in yellow, white and transparent polyethylene packaging respectively. YF, WF and TF were stored at refrigerated temperature in yellow, white and transparent polyethylene packaging respectively. In our research study significant effect of polyethylene packaging and storage intervals was observed on most of the parameters. Samples were analyzed for its firmness, acidity, total soluble solids, weight loss, decay index and ascorbic acid. Highest mean values of weight loss (5.79), decay index (22.11), total soluble solids (9.92 o Brix) and acidity (0.78) were found in sample T 0 while lowest mean values of weight loss (1.64), decay index (4.73), total soluble solids (8.34 o Brix) and acidity (0.65) were found in TF. Maximum ascorbic acid (5.95 mg/100g) content was determined in YR while minimum ascorbic acid (5.05 mg/100g) was recorded in TF. Firmness (3.50 kg) of the sample was highest in TF and lowest in YR. Samples were also studied for their sensory characteristics such as texture, flavor, color and overall acceptability. TF obtained maximum mean score of judges for color (6.92), flavor (6.37), texture (6.37) and overall acceptability (7.03) while minimum score rate was obtained by sample T 0 . Treatment TF (transparent colored packaging at refrigerated temperature) retained maximum quality attributes and also got maximum score for organoleptic evaluation. Statistical analysis showed that treatments and storage intervals had a significant (P<0.05) effect on physico-chemical, characteristics and sensory analysis of plum fruit.