Green leaves are high in water, low in protein and fat. They are improvement sources of both digestible carbohydrates, mineralas and vitamins especially vitamin A and C. The postharvest losses of both fresh and freshly processed Agricultural produce have been estimated to be as 25 to 40 per cent of the total production. Post-harvest losses the use of modified Atmosphere storage has increased for bulk storage and also for consumer sized packages. More over Modified Atmosphere Packages complies with recent trends in the use of healthy convenient foods that are minimally processed and less heavily preserved as compared with traditionally processed foods. The main objective of this study was to asses the impact of refrigerated modified atmosphere storage conditions on the chemical, nutritional, microbiological and organoleptic qualities of minimally processed curry leaves. A slightly modified version of modified atmosphere packaging unit was fabricated and erected. The vegetables were minimally processed in the form of pretreated in one percent citric acid, potassium metabisulphite and salt for 30 seconds. The pretreated curry leaves were stored under modified atmospheres (oxygen, carbon dioxide and nitrogen) in 500 ml bottles at refrigeration temperature (12°C.) During storage period, there was a gradual reduction in moisture PH, fibere, total sugar and ascorbic acid contents, An increase was observed in acidity, total soluble solids and reducing sugar continents in curry leaves. (Yadav,.1999) [12] The pretreatments T2 (MAP) and T3 (MAP+citric acid) were the best followed by others. Adecreasing trend was observed during storage of curry leaves. During storage the moisture, total sugar and ascorbic acid decreased to 60.10.g and 3.90 mg per cent from its initial values. A gradual increase was found in fiber (7.8g) total soluble solids (7° brix) and reducing sugar (0.07 g) per cent after 22 days of storage respectively. The bacterial and fungal counts increased to 8.50x 10-6 cfu/g and 5.60x10-3 cfu/g respectively. The organoleptic evaluation showed that there was no change in the chutney and other products. (Gorrir and Pepelenbos,1993) [8].