This study focused on the result of sterilization in litchi juice,which was determined by the total number of bacteria,mold and yeast,as the samples were treated by ozone in different time periods. The influence of treating time on the quality indicators such as peroxidase( POD),polyphenol oxidase enzyme( PPO),superoxide dismutase( SOD),color difference( △E),total acid,Vc and reducing sugar were also been evaluated. The result showed that ozone treatment had an extraordinary contribution to the sterilization because the residual rates of bacteria,fungi and yeast in the litchi juice were reduced significantly. The same tendency was observed as the treating time increased. The amount of Vc,enzyme activity of POD and PPO were decreased with time increasing,but the decrease of the Vc content was sharply observed. The enzyme activity of SOD,amount of total acid and △E were increased with treating time growing. The content of reducing sugar was not significantly affected by the ozone treatment.