Abstract: The paper aims to explore maturity characters of litchi fruit. Two litchi varieties,‘Nomici’and ‘Guiwei’were chosen as materials, both flowered and matured nearly at the same time. When the color of ‘Guiwei’began to turn from green to yellow at first, the experiment was carried out. Longitudinal and transverse diameters of fruit were measured. Every part of fruit was weighed. The contents of Vc, titratable acid (TA), sugar and the total soluble solids (TSS) were determined. Fruit maturity characters were investigated according to changes of fruit appearance, fruit growth and nutrients. The initial slow-growing stage of fruit development of‘Nomici’was longer than that of ‘Guiwei’. ‘Nomici’ turned yellow nearly 13 days later than ‘Guiwei’. But in most of late stage,‘Nomici’grew much faster than‘Guiwei’. Differences of fruit diameter and single fruit mass between ‘Guiwei’ and ‘Nomici’ were smaller and smaller. Both fruits were mature at The paper aims to explore maturity characters of litchi fruit. Two litchi varieties,‘Nomici’and ‘Guiwei’were chosen as materials, both flowered and matured nearly at the same time. When the color of ‘Guiwei’began to turn from green to yellow at first, the experiment was carried out. Longitudinal and transverse diameters of fruit were measured. Every part of fruit was weighed. The contents of Vc, titratable acid (TA), sugar and the total soluble solids (TSS) were determined. Fruit maturity characters were investigated according to changes of fruit appearance, fruit growth and nutrients. The initial slow-growing stage of fruit development of‘Nomici’was longer than that of‘Guiwei’.‘Nomici’turned yellow nearly 13 days later than ‘Guiwei’. But in most of late stage,‘Nomici’grew much faster than‘Guiwei’. Differences of fruit diameter and single fruit mass between‘Guiwei’and‘Nomici’were smaller and smaller. Both fruits were mature at