The work aims to investigate the effect of different pretreatments on the integrated preservation of litchi stored under modified atmosphere environment. Respective soaking in 1% (mass fraction) prochloraz for 3 min and in 5% (mass fraction) antibacterial peptide for 3 min, two different thicknesses of the PE packaging bags, and ozone treatment for different durations were adopted to preserve the litchi under the conditions of 3 ℃, 90% (RH), and 5% (volume fraction) O2 and 95% (volume fraction) N2. The different treatment combinations were designed through three-factor three-level orthogonal test. The browning degree, mass loss rate and other physicochemical indicators were respectively detected in the process of modified atmosphere storage of litchi under different treatment combinations. The browning degree, mass loss rate and other physicochemical indicators of litchi under different treatment combinations had significant tendency of variation. The effect of three factors on the browning degree and TSS content of litchi was significant (P<0.05). The combination of soaking in 1% (mass fraction) prochloraz for 3 min + PE20 package+10 min ozone treatment and sustained spraying of 50 mg/L salicylic acid was the optimal technology used to preserve the litchi. The pro-posed optimal technology combined with the modified atmosphere storage at low temperatures can effectively extend the shelf life of litchi for five to nine days.