Abstract: To explore the effects of different water thawing conditions on the quality of litchi, quick-freezing litchi were as the test material to study the effects of different temperatures, stirring speeds, and salinity conditions on the values of litchi peel, fruit quality, thawing time, and drip loss.Results showed no significant difference in a^*value, b^*value, fruit quality, and drip loss of litchi among different temperatures for water thawing.In 10 ℃ group, the optimum L^*value was detected in litchi peel with short thawing time.The effects of different stirring speeds for water thawing on thawing time of litchi were significant, high stirring speed indicated high thawing efficiency, the stirring speed of 400 r/min was the most suitable for water thawing of litchi.The effects of different salinity conditions on a^*value, b^*value of litchi peel, and fruit quality were not significant.In 4%salinity group, the drip loss was low, and the fruit color was bright. The results of the study provided the reference for water thawing processing of quick-freezing litchi.