Abstract: Sulfur dioxide residues of litchi treated with sulphur fumigation were studied during storage. The residues in peeland aril differed a lot from different kinds of litchi fruits, though they were treated with the same way. The sulfur dioxide residuesin peel were no more than 200×10-6 after 2d at 2 ℃, the residues in aril would decline to no more than 10×10-6 after 10d at2℃, when they were treated with moderate sulphur fumigation. The sulfur dioxide residues in peel were more than 150×10-6in 26d at 2℃, the residues in aril would decline to no more than 10×10-6 after 16d at 2℃, when they were treated with moresulphur fumigation.

Key words: Sulfur dioxide, residues, litchi, storage