Abstract: In the storage at 22-30℃ and 75%-85% RH,tomatoes were treated by 60μLL-1 or 100μLL-1 nitric oxide(NO).The effect of the fumigation on weight loss,titratable acid,soluble solids,flesh firmness,decay rate and color change of the postharvest tomatoes was determined.The results showed that,at room temperature,(a) the weight loss,titratable acid and soluble solids could be effectively controlled;(b) the flesh firmness and decay rate were reduced;and,(c) at 60μLL-1,NO inhibited the fruit from turning red.It appeared that fumigation with appropriate NO concentration could delay fruit's maturation and aging process,and thereby,improve the quality and the commercial value of the post-harvest tomatoes.