In view of using safer alternatives to harmful chemicals, our investigation aimed to examine the effect of hot water dipping as a pre-treatment on the quality and shelf-life of lime fruits stored under ambient conditions. Mature green Kagzi lime fruits were subjected to hot water dipping (HWD) at 40 °C, 45 °C and 50 °C for 2, 4, 6 and 8 min. After treatment fruits were packed in mesh bags (30.48 cm × 20.32 cm) and kept under ambient conditions (30±2 °C and 60-70% RH) for quality and shelf-life determination. The observations for PLW and juice yield were recorded till 12th day whereas the observations for mold incidence and overall spoilage were recorded till 16th day. The results revealed that hot water dipping and storage period had significant effect on PLW, juice yield, mold incidence and overall spoilage. Among all the HWD treatments, hot water dipping of lime fruits at 50 °C for 2 min was found to be the best in terms of quality retention (minimum PLW, maximum juice yield and minimum spoilage) and maximum shelf-life (15 days).