Persian lemon quality in the markets is greatly affected by reducing the turgor of the weight and green coloring during transport and storage. This work's objective was to evaluate the effect of treatment with gibberellic acid and carnauba wax on Persian lemon fruits in two physiological maturity stages, identified according to the coloration, at 25 ± 2 °C and 85 ± 2 % of relative humidity, during 21 days. The treatments were: E2 (untreated fruits of maturity stage 2), - E3 (untreated fruits of maturity stage 3), E2: AG+C - (treated fruits of maturity stage 2), E3: AG+C (treated fruits of maturity stage 3). The treatments were evaluated in terms of loss of fresh mass, loss of green color, respiratory activity, and ethylene production. The results showed that the treatment applied helped preserve the fruits' green color for a more extended period, reducing respiratory activity, ethylene production, and fresh mass loss. The use of gibberellic acid and carnauba wax in Persian lemon fruits conserves critical quality attributes and harvesting and processing at optimal maturity.