Postharvest chilling of citrus is a serious problem. Although, chilling injuries decrease marketable or sometimes desolate them, there is not a suitable method for controling this case. Therefore, this experiment was done study the effect of hot water and brassinosteroid on chilling stress allevination of lime fruits, (0 (control), 0.5 and 1 mg l^-1) and hot water for this purpose, lime fruits were treated with brassinosteroid (20°C (control), 45 and 55°C) and stored at 8±1, 85-90% relative humidity for 3 weeks. The results showed that hot water treatment at 45°C and 1 mg l^-1 brassinosteroid significantly, reduced hydrogen peroxide content and lipid peroxidation. Application of 1 mg l^-1 brassinosteroid and 45°C hot water decreased chilling injuries and decay in comparison to control and ameliorated the chilling damages.