Studies were conducted to evaluate quality changes in jamoon fruits using modified atmosphere packaging in conjunction with ethrel or ethanol treatments up to 12 days at refrigerated and nonrefrigerated temperatures. Although ethanol was effective in reducing astringency in fruits after 3 days, fruits appeared bleached with sensory evaluations revealing a distinct off-taste which became intensified with increasing storage durations. Fruits stored in sealed low-density polyethylene bags on the other hand, maintained a turgid, fresh appearance and color with minimal changes in percentage fresh weight losses and decay after 12 days at 10°C without alterations in astringency.