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In order to investigate the effects of ultra-high pressure (UHP) on the activities of peroxidase (POD) and polyphenol oxidase (PPO) in freshly-squeezed lychee juice,UHP treatment (300~450 MPa,10~40 min) and the combined treatment of UHP (450 MPa,20min) and temperature (10~70℃) are conducted on fresh lychee juice.Besides,physicochemical properties and sensory quality were studied to explore the quality of lychee juice.The results showed that the POD was activated when the UHP treatment on the lychee juice was carried out under the temperature 28℃,the dwell time 20min and the pressure between 300~450 MPa.