Abstract: In order to prolong the storage period of litchi chinensis in normal temperature, antistaling agents, including the Citric acid, the Dehydroacetic acid and the Sodium chloride, were used to process the Lanzhu and the Wuye Litchi Chinenses. The results show that Wuye is easilier stored than Lanzhu. being soaked in the mixture with antistaling agent, the good-fruit rate of Lanzhu Litch was 100% with fresh-keeping package after 5 day’s storage; Under the same storage conditions Wuye was 100% after 6 day’s storage. In order to realize the distant transportation, the experiment of dipping in sodium diacetate solution and packing in foam plastic box with additional ice was also conducted. The Litchi is still kept the original colour and aroma after 6 day’s storage, and is fit for less than 4 day’s lorry transportation, so as to break Litchi’s limits between regions.