The aim of this work was to study the effect of different packaging films on the storability of Litchi fruit in the low-temperature environment. Litchi fruit was chosen as the experimental material, and storage bags made of three different materials, namely, polyethylene (PE), polypropylene (PP) and bi-axially oriented polypropylene (BOPP), with a unilateral thickness of 0.02 mm thickness were used for packaging. Using the fruit without package as the control, all were allowed to stand in an environment with a temperature of 4 ℃ and a relative humidity of 66.6% for storage. With the increase of storage time, the Litchi fruit with different treatments all showed different degrees of browning and decay phenomenon. The Litchi fruit without package rapidly lost the food value, the browning index was higher than 4.5, and the decay rate reached up to 56.7% on the 7th day of storage; The Litchi fruit with BOPP packaging had a browning index of only 2.4, and a decay rate of 36.7% in the 28th day of storage, the water content in pericarp was kept higher than 63%, and the pericarp-related enzyme activity was relatively low. Moreover, the content of anthocyanin, the thickness of pericarp and part of nutrition indicators of the Litchi fruit with BOPP packaging were better than those with PP and PE packaging to different degrees. In conclusion, Litchi fruit with BOPP packaging showed better preserving effect in the low temperature environment.