Abstract:Thawing methods commonly applied in production and consumption of frozen litchi，including an air thawing，water bath thawing，refrigerator thawing and microwave thawing were compared. Parameters of thawing time and drip loss indicating thawing quality and efficiency were measured to assess litchi peel，pulp characteristic physical and chemical properties and nutrient contents. The results demonstrated that different methods of showed different thawing quality，and the sequence from greater to lower influence level was：water bath thawing > air thawing> refrigerator thawing > microwave thawing. Microwave thawing method although had some impact on the preservation of litchi fruit anthocyanins and VC content，it showed an overall a better performance in thawing time，drip loss，sensory evaluation，pulp total soluble solids and free amino acid composition. Therefore，microwave thawing method was the suitable thawing method for immersion-frozen litchi.