The present investigation was undertaken in the Post – harvest Technology Laboratory of Horticulture Section, RCSM College of Agriculture, Kolhapur during 2017-18 to study effect of storage conditions on shelf life and quality of primary processed leafy vegetables. The treatment combination comprised of three storage conditions such as room temperature (RT), zero energy cool chamber (ZECC) and refrigerated storage (RS) and five different leafy vegetables such as fenugreek, coriander, spinach, pokala and rajgira in FCRD with three replications. The freshly harvested samples of leafy vegetable were packed in polyethylene bags of 200 gauge with 2 % vents and stored at different storage conditions as stated earlier. The observations on physico-chemical composition, sensorial evaluation and microbial count were recorded at regular intervals up to end of storage life of primary processed leafy vegetables. Further it was also noticed that , the increasing trend with respect to physiological loss in weight, yellowing, decay, shriveling and microbial count of primary processed leafy vegetables was noticed but the rate of increase was faster under ambient temperature as compared to zero energy cool chamber and refrigerated storage while the decreasing trend with respect to moisture, total minerals, ascorbic acid, total chlorophyll contents and sensorial qualities, but the rate of decrease was slow under refrigerated storage conditions as compared to zero energy cool chamber and room temperature. It was also found, that the moisture and mineral contents of primary processed leafy vegetables were ranged from 90% (V5S3) to 80.04% (V1S1) and 25.23% (V1S3) to 12.23% (V5S1), respectively at the end of storage life. The highest ascorbic acid retention was noticed in V1S3 (88.86%) whereas the lowest was noticed in V3S1 (21.03%) at the end of storage life. The total chlorophyll content was found to be ranged in between 30.67 mg/100g (V2S1) and 82.82 mg/100g (V4S3) at the end of storage life of primary processed leafy vegetables. The shelf life of primary processed fenugreek, coriander, spinach, pokala and rajgira could be extended to 2, 3 and 8 days, 2, 3 and 6 days, 2, 4 and 8 days, 2, 4 and 6 days and 2, 4 and 8 days at room temperature, zero energy cool chamber and refrigerated storage, respectively on the basis of physiological loss in weight, sensorial qualities and microbial count.

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