Effects of nisin and lysozyme on improving the quality of fresh-cut litchi during ice-temperature storage were evaluated.Results showed that comparing to the control,both nisin(0.05%) and lysozyme(0.05%) treatment could decrease colony count and total combined molds and yeasts count of fresh-cut litchi significantly.Nisin exhibited higher inhibitory effect on bacteria and lower inhibitory effect on molds and yeasts compared with lysozyme,meanwhile lysozyme could protect the color of fresh-cut litchi.The mixture of biological preservatives made better effect for keeping quality of fresh-cut litchi during ice-temperature storage than single biological preservative.The fresh-cut litchi treated by biological preservative mixture asnisin 0.025% and lysozyme 0.025% showed less microbe quantity and better color.