Mature yellow type passion fruit grown at the Cashew Research Station (CRS), Madakathara were used at the turning stage for evaluating shelf-life and quality through shrink wrap packaging. Fruits free of damage and bruises, were washed in clean tap water followed by immersion in 100 ppm chlorine solution for 15 minutes. The chlorinated fruits were spread out on perforated trays to remove excess surface moisture.The surface dried fruits were subjected to two forms of shrink wrapping viz., shrink wrapping of individual fruits and also shrink wrapping of areca plates containing fruits using 15, 19 and 25µ thickness polyolefin film. Shrink wrap packaging of passion fruit (wrapped individually and also in areca plates) prolonged the shelf-life significantly compared to control, without showing any significant difference with respect to film thickness. Individually shrink wrapped passion fruit with 25µ thickness polyolefin film gave highest shelf-life (26.66 days) whereas the lowest shelf-life (7.00 days) was observed in control samples (unwrapped fruits). Fruits wrapped in areca plates became unmarketable after two weeks of storage, irrespective of the film thickness. Physiological loss of weight (PLW), total soluble solids, reducing, non-reducing and total sugars increased, while, titratable acidity, vitamin C and total carotenoids decreased in all the treatments during storage. Total phenols and total flavanoids increased during first week and decreased during subsequent weeks. Sensory quality of passion fruit increased during storage.