Abstract: Litchi pulp was frozen at-22 ℃and then tested for enucleation at-8～-2 ℃, to study the effect of different temperatures on the dehulling effect of litchi pulp hardness. The test results show that the hardness of litchi gradually decreases as the temperature increases. the maximum hardness of litchi was 1 557 g after frozen at-22 ℃, and the minimum hardness was 439 g at-3 ℃; The enucleation cleft rate decreased with the increase of temperature, the cleft rate was 48% at-8 ℃ and 4% at-2 ℃; The sensory evaluation score of litch pulp after enucleation decreased with the increase of temperature. Comprehensive analysis showed that the best enucleation effect was achieved when the temperature of litchi pulp was kept at-5～-4 ℃ during frozen enucleation.