Citrus fruits are a significant fruit crop widely cultivated and consumed due to their nutritional value and economic importance. After harvest, citrus fruits undergo various physiological processes that can compromise their quality and shorten their shelf life. This paper explores different post-harvest treatments used to preserve the quality and extend the shelf life of citrus fruits. Physical, chemical, and biological treatments are analyzed, including cooling, ethylene control, fungicide application, and the use of edible coatings. Special attention is given to the impact of these treatments on the nutritional value, taste, texture, and safety of citrus fruits. Technological innovations offering environmentally friendly and economically viable solutions are also investigated. Through a review of recent studies and practices, the most effective treatments for different types of citrus fruits are identified. Economic and ecological aspects are considered to assess the sustainability of the proposed methods. The conclusions provide guidelines for applying optimal post-harvest treatments to preserve the quality of citrus fruits and reduce losses while minimizing negative environmental impacts. Recommendations for further research include the development of new technologies and the evaluation of their long-term effects on the citrus fruit market.