The effects of postharvest dip treatment in hot water and carbendazim fungicide on sensory, physicochemical, and antioxidant characteristics determining the internal and external quality of sweet lime (Citrus limettioides Tan.) fruit were studied. Treatments included a 4 min dip in 45 °C hot water, 0.5 g L^-1 carbendazim solution and distilled water (control). Fruits were stored at 10 °C and 85% relative humidity for 90 days, with characteristics being measured at 30-day intervals. Compared to control fruits, treated fruits by hot water had lower weight loss and decay, better taste index, and higher content of total phenol in peel and ascorbic acid in the juice. After one month of the storage, they showed higher levels of enzymatic antioxidant activity (superoxide dismutase, catalase, ascorbate peroxidase, and guaiacol peroxidase) and more non-enzymatic antioxidants such as total phenol in peel and ascorbic acid in juice when compared to control. Afterwards, peel enzymatic antioxidant activity increased in control fruits while decreasing in hot water-treated fruits. Based on non-enzymatic antioxidants content and sensory evaluation after 3-months storage, hot water-treated fruits possessed the best internal and external quality, while fungicide-treated fruits with a pale appearance had the lowest quality in peel color and firmness. At this time, investigations on the peel content of hydrogen peroxide and enzymatic antioxidant activity revealed that fungicide-treated fruits experienced more stress and oxidative injury than control fruits. As a result, hot water dip treatment was recognized as a safe treatment for improving and extending the storability of sweet lime, as well as a suitable substitute for chemical fungicides.