Postharvest pitting, which has severely affected citrus quality, can be caused by wax application and high temperature storage. Internal volatile composition of waxed and non-waxed fruit could be an indicator of fruit susceptibility to postharvest pitting. In this study, volatile composition was compared between pitted and non-pitted `Fallglo' tangerines [Bower citrus hybrid (citrus reticulata Blanco × C. reticulata Blanco × C. paradisi Macf.) × Temple (C. reticulata Blanco × C. sinensis L.)], as well as in white `Marsh' grapefruit (C. paradisi Macf.). Pitted fruit had a higher volatile concentration than non-pitted `Fallglo' tangerines or white `Marsh' grapefruit. Concentrations of camphene, ethyl hexanoate, alpha-phellandrene, 3-carene, alpha-terpinene, p-cymene, and limonene were higher in pitted white `Marsh' grapefruit than in those of non-pitted fruit. In `Fallglo' tangerines, higher concentrations of limonene and citronellal were found in pitted fruits than in non-pitted fruit. In peel samples of grapefruit, seven different volatiles (methanol, ocimene, citronellyl acetate, alpha-copaene, trans-caryophyllene, alpha-humulene and valencene) were significantly higher in pitted peel than in non-pitted grapefruit peel. Volatiles, such as limonene could be used to predict peel disorders of white `Marsh' grapefruit and `Fallglo' tangerines during storage.