Sweet lime (Citrus limettioides Tan.) is a widely cultivated horticultural crop both globally and in Iran; however, it experiences substantial postharvest losses, with estimates reaching 26% in Iran. This study investigated the effects of methyl jasmonate (MeJA) and salicylic acid (SA), two safe and efficient compounds, on the postharvest quality and shelf life of sweet lime. Fruits were treated with MeJA (10 and 20 µM), SA (2 and 4 mM), or distilled water (control) and stored at 9 °C for 120 days. The study evaluated fruit weight loss, total soluble solids (TSS), titratable acidity (TA), taste index (TSS/TA ratio), pH, ascorbic acid (vitamin C) content, total phenol content and antioxidant activity in the juice. All treatments reduced weight loss compared to the control. The 10 µM MeJA treatment was particularly effective, leading to the highest ascorbic acid content, TA retention, greater phenol content and antioxidant activity. Additionally, 20 µM MeJA maintained the highest TSS levels and a stable pH. Initial fruit disinfection with sodium hypochlorite, combined with wrapping the fruits in polyethylene plastic, effectively prevented fungal contamination, even in the control fruits. Overall, 10 µM MeJA was the most effective treatment for preserving sweet lime quality and extending its shelf life.