The work aims to investigate the effects of different selling modes and positions on the quality of litchi (Litchi Chinensis Sonn.) during the shelf life, so as to provide some reference for litchi shelf-life preservation and design of shelf. The "Huaizhi" Litchi with plastic packaging box on the refrigerated display cabinet and the room temperature shelf was used as the experimental material to carry out the litchi fruit storage test to study the quality changes of litchi fruit at different positions of refrigerated display cabinet and on the room temperature shelf within 72 hours during the shelf life. The results showed that, during the shelf life, the browning index of litchi on the fourth layer of refrigerated display cabinet and on the room temperature shelf was higher than that on other display positions, and the marketable fruit rate was lower than that on other display positions. The weight loss rate of litchi on the fourth layer of refrigerated cabinet rose the fastest, reaching 11.01% after 72 hours, while the color index a* value of the litchi pericarp was the lowest. The weight loss rate of litchi on the third layer of refrigerated display cabinet rose the most slowly, and the color index a* value of the litchi pericarp was the largest. The color index L* value of litchi on the room temperature shelf was the largest, and the TSS content and hardness of litchi pulp were the lowest. Different selling modes and display positions had no significant effects on the changes of TA content of litchi pulp. The middle and upper positions of refrigerated display cabinet can better ensure the sales quality of litchi fruit. The structure optimization of refrigerated display cabinet and its influence on the distribution characteristics of temperature and humidity field will be the future research directions.