Wild apricot fruits were osmotically dehydrated and packed in different packaging materials viz. polyethylene, aluminium laminated and shrink packages. The osmotically dehydrated fruits packed in different packaging materials were than stored under ambient conditions for six months and analysed for quality and sensory parameters at two months intervals. Aluminium laminated packaging material proved to be best among the all packaging materials 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, texture, flavour and overall acceptability declined significantly during storage period of six months.

Keywords : Wild Apricot, Packaging Material, Osmotically Dehydrated, Sensory Quality.