Grapefruits are sensitive to develop chilling injury (CI) on the peel upon postharvest storage at low temperature. We investigated the influence of the storage at 2 and 12 °C on CI, carotenoids, and emission of volatiles by intact fruit. CI symptoms at 12 °C were restricted to green fruit peel sectors but at 2 °C the CI severity was higher and distributed through the whole fruit surface. Fruit peel coloration and carotenes content increased at 12 °C whereas experienced minor changes at 2 °C. At 2 °C the emission of total volatiles and specific monoterpenes, mainly limonene, but also linalool and α-terpineol was enhanced, while storage at 12 °C resulted in higher emission and diversity of cyclic sesquiterpenes and aliphatic esters. Results indicate a selective emission of volatiles by intact red grapefruit that appears to be a specific response to the storage temperature or to the cold-induced damage.