Increasing the carotene density in the peel of "Nova" tangerines, which have been extremely- widely spreaded for their flavor and nutritional value, is demanded by producers and consumers and the most importantly is utilizing natural and safe means to achieve it. In this study, harvested greenish yellow tangerines were exposed during the two consecutive seasons 2014 and 2015 to several treatments such as: - Control (water), cold shock (immersed for 30 minutes at 2⁰C and then incubated at 5⁰ C for 6 hours), EDTA, K- EDTA, K₂SO₄ (all at 0.1 % concentration) and Ethrel at 500 ppm, then all treated tangerine fruits were incubated at ambient temperature 22 ± 2⁰C for three days. The results showed that postharvest- cold shock treatment resulted in lower percentage of weight loss as compared with other treatments. Moreover, this achieved lower percentage of rind electrolyte leakage relative to EDTA and Ethrel treatments. On the contrary, cold shock treated fruits have higher content of vitamin C in comparison with those treated with other applied treatments. In addition, postharvest- cold shock treatment had superior amount of carotene content of tangerine peel as compared with other postharvest treatments.