Abstract: To improve the freshness quality and the commercial rate of longan, biological inhibitors were used to treat the experiments for low-temperature controlled atmosphere (CA) storage. Using orthogonal experiment, the effects of biological inhibitors on longan pericarp browning and the freshness quality were analyzed. It was showed that under the same low temperature CA conditions, the biology inhibitors was used to treat, inhibit the respiratory intensity of longan, the changes of enzymatic activity was reduced, senescence of longan fruit and longan pericarp browning were also delayed during freshness, prolong life of the fruit and effectively kept the flavor and nutrition, commercial rate was higher.