Potent inhibitors of litchi pericarp phenol oxidases were found in vitro. Oxalic acid and CaCl2 were highly effective peroxidase inhibitors in vitro. Citric acid and citrate solutions always had the same effects on pericarp color retention. Postharvest fruit treatments with inhibitors of browning enzymes did not improve pericarp color retention. Protection against desiccation during cold storage prevented peel browning most effectively