Abstract: In order to explore the preservation effect of different treatments on Citrus Sinensis Osbeck fruit at room temperature,2.0% chitosan,0.04% clove essential oil and 0.05% curcumin were used for coating. Citrus Sinensis Osbeck was stored at( 25 ± 1) ℃ to investigate the changes of storage quality during 75 d.The results showed that the three treatments could significantly decrease disease index and weight loss rate,the curcumin treatment had the best effect. Meanwhile,chitosan and curcumin treatments could also decrease respiration intensity,maintain higher contents of titratable acids and vitamin C and stabilize the content of soluble solids. Moreover,compared with the black treatment,three treated groups could maintain higher activities of CAT and SOD in Citrus;consequently inhibiting the accumulation of malondialdehyde( MDA). Among them,the curcumin and chitosan treatments both had the good inhibition of CAT and MDA,but the difference was not significant between chitosan and curcumin treatment group.The chitosan was cheaper and easier to get,and had more advantages.