The litchi fruit is a popular export commodity due to its attractive skin colour and exotic flavour. Pericarp browning and decay are identified as major constrains affecting the quality of litchi during storage and transportation. Pericarp browning and decay are currently controlled by adopting sulphur dioxide fumigation (SO2) and there were growing concerns regarding SO2 residue levels present in the fruit. This book summarises the current knowledge on post-harvest physiology, decay incidence and control, best post-harvest management practices during the supply chain, and the developments in alternative treatments to replace SO2 fumigation for maintenance of overall fruit quality.