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The eflects of sugar and citric acid content on the color and texture of canned lychee were investigated. For two major cultivar of lychee grown in Taiwan, Hau-yen and No-mitzu, with 0.2% citric acid added to the syrup, the pink discoloration could be reduced and a better texture of lycheeflesh maintained if the sugar.content in the syrup was adjusted nearly to that of thefi-uitjlesh. Among the sugar types tested, sugar mixtures which had the same ratio of sugar types in the syrup as in lychee flesh provided better quality in canned lycheeflesh than sucrose alone.