A study was carried out in entitled “To evaluate the effect of different pre-chemical treatments and packing materials on the fruit quality of Mosambi (Citrus limetta)” at the Agricultural laboratory of Sant Baba Bhag Singh University, Jalandhar, Punjab (India) during the year 2020. Completely Randomized Design (CRD) with 3 replications and 10 treatments was constructed for the present study. Fruits were pre-treated in hot water (55 °C) was given for 1 minute. Then, fruits were air dried and packed in packaging films viz. high-density polyethylene (HDPE) and other packaging materials, Low-density polyethylene (LDPE) with or without perforations) and sealed with an electronic sealing system after being dehumidified. Additionally, chemically viz. 2,4-dichlorophenoxyacetic acid (2,4-D) and gibberellic acid (GA3), prepared fruits were also kept at (ambient) room temperature. For analyzing, fruit samples were collected for various quality parameters after 7 days of interval of storage (0, 7^th, 14^th, and 21^th). The results revealed that among the different treatments T4 (HDPE perforated) treatment was superior for characters like phenol content, TSS, total titrable acid, total sugars, reducing sugars and non-reducing sugars, as compared to other treatments studied. On the other hand, fruit pH and ascorbic acid was observed better in T6 and T3 respectively. It was concluded that the use of HDPE perforated packaging material might be effective and economical treatment for improving the quality of Mosambi fruit.