The work aims to study the effect of environmental parameters on the environment inside the litchi packaging box in depth to obtain the temperature and humidity pattern of the environment inside and outside the packages. A three-dimensional model of the litchi fruit in the box and the external flow field was established. Combining the physical characteristics of the litchi fruit and the package, the numerical analysis of the temperature changes inside and outside the packaged litchi fruit during the pre-cooling process was carried out, and the distribution of the flow field in the package was obtained. Before one-half the cooling time, increasing the wind speed shortened the pre-cooling time and accelerated the heat transfer to the litchi fruit. After reaching one-half of the cooling time and wind speeds above 6 m/s, the variation of litchi fruit temperature was not significant. The difference in standard deviation of fruit temperature between adjacent wind speeds was small and the standard deviation tended to stabilize. The relative humidity inside the package was mainly affected by the temperature of the litchi fruit. Selection of low ambient temperature in the initial stage of pre-cooling was conducive to accelerating the heat transfer between litchi fruit and air, and promoting the reduction of fruit temperature. But the temperature difference between litchi fruit increased as the ambient temperature decreased. During pre-cooling, the external ambient parameters temperature and wind speed have a large effect on the ambient temperature and humidity inside the package.