The effects of different concentrations of salicylic acid as compared with control and as well with distilled water treatment were assessed on induction of resistance to chilling injury and quality of sweet lemon during its storage. For the purpose, sweet lemon fruits were treated by immersion method for 5 minutes in salicylic acid (200,400 and 600 mg/lit) and then packed in polyethylene bags to be stored in cold storage (4±1oC) for two months. At the end of the storage period, fruits were transferred to 25 ° C environment for 5 days while the effects of treatments on chilling injury, total soluble solids, ion leakage percentage, vitamin C, weight loss and decay percentage being investigated. Based on the obtained results, salicylic acid decreased chilling injury, preserved quality appearance and prevented water loss of the fruits without any deleterious effect on internal quality. The highest chilling injury occured in control and the lowest in fruits treated with 400 mg /lit of salicylic acid at low temperature, even after keeping them later at high temperatures. In terms of weight loss and reduction of vitamin C and total acids, significant differences were observed between treated vs control fruits. Furthermore, no significant differences of total soluble solids (TSS) and pH were found between treated vs control fruits. In total, treatment with 400mg/lit of salicylic acid showed fruits with the best appearance and the most controlling effect on chilling injury.