Fruit peel color is one of the important indicators affecting fruit quality, and is also an important basis for consumers to judge the quality of the fruit. The aim of this work was to explore the changes in peel color and physico-chemical quality of citrus fruits during post-harvest storage. In this paper, three kinds of citrus fruits including Gannan navel oranges, Guangxi Orah and Honey oranges have been chosen as test materials. The basic peel color indexes (L, a, b) of different parts were determined using a spectrophotometer, and the other indexes (a∕b, C, H, s, CCI) were further calculated from the formula. At the same time, the weight loss rate, decay rate, total soluble solids (TSS), titratable acidity (TA), and Brix-to-acid ratio (TSS/TA) were measured during storage. The results showed that during storage, the peel color indexes a, b and C of the three citrus species increased notably and L decreased significantly, while a∕b, s and CCI of Gannan navel oranges and Guangxi Orah gradually decreased. However, the role of change in honey oranges is the opposite. The weight loss rate, decay rate, TSS/TA of all three citrus fruits gradually increased and TA content gradually decreased. The experimental results further showed that there were significant differences in the main peel color indexes between different citrus varieties during storage, and the main peel color indexes of different parts of the same variety also differed.