Litchi fruit quality is determined by chemical parameters, color, fruit composition (vitamins and minerals) and aroma volatiles. Globally there are growing concerns regarding the use of “sulfiting” agents in fresh fruits and vegetables. Consequently, new restrictive U.S. Food and Drug Administration regulations require its declaration. Sulfur dioxide (SO2), used as a fumigant for litchi, has been officially defined as a pesticide. Detectable levels must be ≤ 10 ppm as specified by the EU. Although an alternative sulfiting agent, Na2S2O5 impregnated pads, showed promising control of decay and color retention, its usage is sometimes limited since the active concentration depends on the type of cultivar. This review summarises the developments in finding appropriate alternative technologies to replace SO2 fumigation.