Litchi being suited for tropical and sub-topical agro-climatic conditions is very perishable and loses it bright red color in few hours after harvest. Current experiment was planned to evaluate potential of ascorbic acid concentrations (0, 15, 30, 45 or 60 mM) to delay pericarp browning and preserve fruit quality for longer period of time under storage conditions (5 ± 1oC). Results of ascorbic acid dipping treatments revealed higher anthocyanin contents, besides significantly inhibited weight loss and occurrence of pericarp browning; along with better physico-chemical quality attributes together as well as higher antioxidative capacity in 45 mM ascorbic acid treatment. Meanwhile, augmented antioxidative enzyme activities like superoxide dismutase (SOD) and catalase (CAT) activities coupled with reduced polyphenol oxidase (PPO) and peroxidase (POD) activities were recorded with 45 mM ascorbic acid treated litchi pericarp as well as aril tissues. Irrefutably, postharvest dipping treatment of litchi fruit in 45 mM ascorbic acid inhibited manifestation of pericarp browning and maintained higher quality under long term storage conditions.