Introduction: Persian (Tahitian) limes (Citrus latifolia) are widely grown in tropical and sub-tropical regions. They are harvested when the skin is green and the major postharvest storage challenge is the color retention as yellow fruit is of considerably lower commercial value. The recommended storage temperature for limes to retain a green peel color is 10 °C but in developing countries refrigeration is often not available or is expensive. This paper examines the potential for storage at elevated ambient temperatures and low ethylene concentrations to delay peel degreening. Materials and methods: Limes were stored at 30, 20 and 10 °C in an atmosphere containing ethylene at ‹0.001, 0.01, 0.1 and 1.0 μL L -1 . Green peel color was visually assessed daily and a range of internal quality factors measured at the end of storage life (designated as green life). Results and discussion: Storage of limes at 30 °C resulted in a longer retention of green skin color than fruit held at the currently recommended temperature of 10 °C, whilst fruits stored at 20 °C had the shortest green life. Limes stored at all temperatures degreened more slowly as the ethylene level in the atmosphere was reduced. Internal quality, as measured by total soluble solids, titratable acidity and antioxidant activity, was not adversely affected by storage at the higher temperatures. Conclusion: Storage at a high ambient temperature and with exogenous ethylene at ‹0.1 μL L -1 could have considerable economic benefits for limes grown in tropical climates in developing countries and possibly also in sub-tropical developed countries.