The quality and physiological of ‘Guangxi black leaf'litchi after treatment with ultraviolet( UV-C) and Bacillus subtilis CF-3 have been investigated in low temperature. Result showed that the treatment of ultraviolet combined with Bacillus subtilis CF-3 had significantly inhibited the increasing of browning index and mildew index in low temperature. The good fruit rate of this treatment had 84. 44% especially in 21d,which was significantly higher than that of CK group. It not only improved the sensory qualities of litchi,but also significantly delayed the consumption of nutrients such as Vc and TSS. It also inhibited the cell membrane permeability,the increasing of MDA content,and the changing of POD and PPO activity. Additionally,it slowed the decreasing of total phenolics content and SOD activity. Thus it delayed the speed of aging of litchi and could better keep the flavor and quality of litchi during the storage.