Abstract: In order to study the effects of packaging bags with different ventilation rates on the quality of litchi sold on the low temperature shelf, an experiment which used“Feizixiao”litchi as materials and low temperature shelf as platform was carried out. The results showed that packaging with perforated bags could significantly ( p < 0.05) inhibit the decline of litchi quality sold on low temperature shelf.And the ventilation rate of packaging bags also had great influences on litchi quality.As the extension of sales period, packaging bags with 1% ventilation rate was able to significantly ( p < 0.05) inhibit the water loss, peel browning and good fruit rate reducing compared with those with3% and 5% ventilation rate. Besides, packaging bags with 1% ventilation rate could delay the decomposition of titratable acid ( TA) and decline of color difference.However, the impacts of different ventilation rates on total soluble solids ( TSS) content had no significantly differences ( p > 0.05) .In addition, the inhibiting action of packaging bags with 1% ventilation rate on the decomposition of TSS and peel browning decreased after 12 h.This research could provide a reference for the researching of litchi fresh-keeping sales technology.