The present investigation was conducted to study the effect of polyethylene packaging on shelf life and quality of gherkin at room temperature. The treatments consisted of polythene bags of two gauges (100 and 200 gauge) with five different ventilation levels (0 %, 0.25 %, 0.5 %, 0.75 % and 1 %). The results revealed that zero per cent ventilation recorded lowest physiological loss in weight (PLW) irrespective of gauges. Fruits stored in 0.25 per cent ventilated polythene bags,  irrespective of gauges were found to be promising under room temperature with less spoilage and a maximum shelf life of 7.33 and 7.00 days with 100 and 200 gauge respectively. The total soluble solids (TSS), titrable acidity, total sugars, ascorbic acid content and organoleptic score were higher at 0.25 per cent ventilation under both the gauges. There was a gradual increase in PLW and spoilage percentage with increase in days of storage. The titrable acidity, total sugars, ascorbic acid and organoleptic score decreased with increase in days of storage. Whereas,TSS increased with increase in days of storage.