Abstract: In the present study, the preservation effects of ClO₂ combining 1-MCP treatments on seedless litchis at room temperature were researched, which would provide theoretical basis for room-temperature storage of litchis.Fresh-picked seedless litchis were used as materials and treated with ClO₂, 1-MCP and ClO₂+1-MCP under（25±2） ℃ storage respectively, then the healthy fruit rates, soluble solid contents, browning indices, color parameters, cell membrane permeabilities, polyphenols contents and antioxidant capacities of fruits were measured regularly. Results showed that these treatments could all improve the marketable fruit rates of litchis, and effectively control the reduction of soluble solid contents and the increase of browning indices and relative conductivities, delay the degradation of polyphenols, and keep the strong antioxidant capacities of fruits. Overall, ClO₂+1-MCP treatment exhibited better preservation effects on seedless litchis at room temperature.