Litchi fruit cv. 'Hong Huay' were stored in 50%, 70% or 90% O 2 (balance N 2 ) at 4°C with 90-95% relative humidity. Fruit held in air (21% O 2 ) served as control. Pericarp browning was significantly retarded by 50-70% O 2 . 90% O 2 had initially the same inhibitory effect on browning but accelerated the process at the later part of the storage period. Degree of browning partly compared well with weight loss and peel anthocyanin content but not with respiration rate which appeared to be stimulated by high O 2 . Consequent to the inhibition of browning, fruit held in 50-70% O 2 kept in storage for about 28 days or 8 days longer than the shelf life of fruits held in air or 90% O 2 .