Post harvest treatments on shelf life of orange "Valencia" was conducted in a split plot with completely randomized design with 3 replications and 29 treatments at two levels of inoculation and no inoculation. The results show that maximum decay of fruits related to control treatment and lowest decay of fruits related to sodium bicarbonate and thiabendazole treatments. The least amount of weight loss was related to thiabendazole 2000 ppm treatment that had significant difference with other concentration of thiabendazole and sodium bicarbonate. Maximum amount of Vitamin C was related to hot water 50°C for 3 min treatment. Highest and lowest total acidity was related to hot water 60°C for 3 min and control treatments, respectively. The pH of extract fruits increases with increase in water temperature, as maximum pH of fruits’ juice related to hot water of 60°C for 2 and 3 min and lowest amount related to control treatments. The most successful treatments in the study were hot water treatments of 50, 55 and 60°C. With more studies done, it was proven that mint essences of 1000 ppm treatments can be suitable treatments for the control of green mold. Key words: Shelf life, citrus, Pencillium digitatum, dipping, essential plants, fungicides.