Abstract: Fresh-keeping effect of mixed phytic acid fresh-keeping agent on litchi fruit was reported in this paper. Fresh litchifruits were treated with mixed phytic acid fresh-keeping agent for 5～10min, followed by 3±1℃ preservation for 40d, Baseon litchi pericap browning, sensational indexes, rotten level and chang of nutrient ingredients during storage, fresh-keepingefficienty of the method was judged. The results shown litchi fruits could preserve for about 40d treated with Mixed phytic acidfresh-keeping agent, was the quality and flavour of the litchi pulp, the color of litchi pericap maintains intact.

Key words: litchi, storage, mixed phytic acid fresh-keeping agent