Abstract: In this study, the preservation technology of litchi juice was researched. The juice was undergone pasteurization and enzyme activation treatment. The change of vitamin C, total sugar, total acid, and degree of browning reaction were tested under different conditions of cold storage, frozen storage,and by adding citric acid, erythorbic acid, potassium sorbate, and sodium bisultite. Sensory evaluation was also employed after treatment. The results showed that the composition, color and flavor of the juice were stable after half year frozen storage. During cold storage, The content of vitamin C, total sugar decreased, and total acid, and degree of browning reaction increased. The quality of juice was worse than that of frozen storage. After one-month storage under room temperature, the juice was deteriorated. The best storage way of litchi juice was frozen storage. Storing under room temperature was unsuitable.

Key words: Litchi juice Preservation