Abstract:The fruits of Litchi chinensis Sonn.cv．Huaizhi at maturity of 85％ were used in the experiment．7.5 kg of fruits were packed by 0.05mm plastic film and stored in sealed foam boxes，in which different weights of ice were added surrounding the fruit package．After 72 hours of storage，the fluits were taken out and placedfor 24 hours at ambient temperature．Pericarp of the fruits was observed by SEM．The results showed that ice addition could effectively maintain the integrity of pericarp and poapone the break down of pericarp tissue．The surface of small emergences on pericarp of less mature fruits was smooth, while that of more mature fruits was rugate. Rugate honeycomb-like concavity appeared on peficarp of collapsing fruits after the small emergences being destroyed. The effects of ice-addition percentages and storage duration on the changes in fruit temperature were analyzed． The relationship between pericarp structure and preservation of litchi fruits is discussed．