Effects of different freezing point regulators including sucrose,sorbitol and glucose on the freezing point of fresh-cut litchi pulp were evaluated and optimized by response surface methodology.Results showed that the optimal conditions were: sorbitol content 6.24%,glucose content 7.31% and sucrose content 40.93%.Under the optimal conditions,the freezing point of the fresh-cut litchi pulp decreased to-4.15℃,close to the predicted value of-4.13℃.The optimal freezing point of the fresh-cut litchi pulp was reduced by 1.3℃ comparing to the control group.