The objective of any storage technique is to slow down the metabolic process of harvested fruits while packaging emphasis should be laid on minimising the deterioration without upsetting normal metabolism which can result in undesirable changes. Modified atmosphere packaging (MeP) along with calcium chloride treatment was used in an attempt to extend the post harvest shelflife of litchi (Litchi chinensis). MAP was created by the commodity itself by its respiration. Litchi (Baruipur variety) was treated with 25, 50, 100, 200 and 300 ppm CaCl2 solution. Low density polyethylene pouches (250 gauge) were used for packaging of litchies. CaCl2 treated litchi was stored up to 15 days at a temperature of 8+/-2 degrees C and 85% RH whereas unwrapped litchi became dry and brown within 5-6 days of storage under same condition. After 15 days of storage physiological loss in weight (PLW), total soluble solid (TSS), reducing sugar, total sugar and titrable acidity were 2.12%, 16.6%, 9.06%, 16.57%, 0.26% respectively for 300 ppm CaCl2 treated samples and 4.95%, 17.4%, 10.11%, 17.24% and 0.19% respectively for litchi without CaCl2 treatment (Control). Out of 25, 50, 100, 200 and 300 ppm CaCl2 solutions used, treatment of litchi with 300 ppm CaCl2 solution followed by packaging with 250 gauge low density polythylene pouches was effective in increasing the shelflife of litchi up to 15 days at 8+/-2 degrees C and 85% RH.