The study was conducted to survey the influence of some preservatives (GA3, 1-MCP and CaCl2) on the ability to maintain peel green colour and quality of seedless lime fruit during cold storage. Harvested limes were treated with CaCl¬2 solution (1
2
3%/ 2 minutes), GA3 solution (50
100
150 ppm/ 2minutes) and 1-MCP (0.5
1
1.5 ppm/ 6 hours) whereas untreated lime fruits were regarded as control. Afterwards the fruits were packed in perforated PE packs and stored at 8oC. Quality assessments were performed from 4 weeks to 10 weeks with 2 weeks intervals. The results indicated that 1-MCP 1-1.5 ppm/6 hours could retain the quality of seedless lime fruit up to 8 weeks of storage at 8oC in terms of retarding in yellowing of the peel, reducing disease and maintaining physico-chemical properties.