Limes and lemons are non-climacteric fruits, the respiratory loss of water is minimum in it is compared to the climacteric fruits. Water loss in harvested fruit is mainly from peel and not from endocarp. As soon as the moisture loss becomes more than 5 per cent, the peel become impervious to gases and fermentation starts, subsequently loss of quality begins in the edible portion underneath. Packing of this fruit in traditional package such as gunny bags and rough handling results in high physiological loss in weight of the fruit and spoilage losses. Such type of losses can be minimized by individual seal packing technique. The most important effect of sealing is that fruit?s micro atmosphere become water saturated with delay deterioration of fruits.