The storage time of citrus fruit at two different storage temperatures was predicted by quality changes such as weight loss, %Brix and skin thickness. The less weight loss of citrus fruits during storage at $3^{circ}C$ was observed, compared to those stored at $25^{circ}C$, whereas %Brix of citrus fruits increased slightly without any difference between storage temperatures. Skin thickness of fruit, represented by pixel, also changed more rapidly at the higher storage temperature. Above parameters with a storage time followed the 0 order reaction pattern. The relationship of skin thickness and storage time of the citrus fruit were resolved to a simple linear equation, and storage time could be predicted using this equation.