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The present study was conducted to study the potential of forced air cooling (FAC) on the post-harvest quality of litchi fruit. Bunches of ‘Dehradun’ litchi cultivar were collected after they reached full physiological maturity and they attained full rosy red color. After that, the fruits were destalked, stored in plastic crates, and treated with FAC for 2, 4, and 6 h. The fruits that had not been exposed to FAC were used as a control. Temperature of fruit pulp was regularly monitored with a digital thermometer for requisite period of time. Immediately after FAC treatments, the fruits were packed in corrugated fiberboard boxes (CFB) and stored in a walk-in-cold room maintained at temperature 2–3 °C and RH of 90–95%. The stored samples were evaluated periodically at weekly intervals up to 4 weeks for various physiological, biochemical parameters and enzymatic activities. The study demonstrated that, FAC (6 h) treatment …