Abstract: In order to control the browning of fresh-cut burdock and extend its shelf life,the effect of nitric oxide on quality and browning of fresh-cut burdock during storage were studied. The results showed that: untreated control slices started browing on day 2,but those treated with nitric oxide still had good color till day 13. Moreover,the overall sensory quality was much better than the control. Nitric oxide treatment not only restrained the activities of polyphenol oxidase( PPO) and phenylalanine ammonialyase( PAL),but also reduced the content of total phenols and suppressed respiratory rate. Meanwhile,it also decreased the eleclrolyte leakage and the content of malondiadehyde( MDA). It showed that nitric oxide treatment may inhibit the respiratory metabolism and the synthesis of phenolic compounds to keep the membrane stable. Consequently,it effectively prolonged the shelf-life of fresh-cut burdock.