Karonda fruits were osmotically preserve and packed in three different packaging materials viz. polyethylene, aluminium laminated and shrink packages. The osmotically preserved fruits were stored under refrigerated conditions for six months and analysed for quality and sensory attributes at two months intervals. Aluminium laminated packaging proved to be best among the all packaging in maintaining superior quality up to six months of storage as indicated by higher mean titratable acidity (5.78%), reducing sugars (10.11%), total sugars (37.71%), ascorbic acid (4.77mg/100g) and lower moisture content (11.14%). All the sensory parameters including colour, taste, t exture, flavour and overall acceptability declined significantly during storage period of six months.