Abstract: 【Objective】This paper investigated effect of nitric oxide(NO) treatment on ethanol metabolism and relative appearance quality of Dong Jujube during storage. The action mechanisms of browning and softening are explored so as to provide theoretical base for storage of Dong Jujube.【Method】Dong Jujube fruit were fumigated with different concentrations of nitric oxide gas (10、20、30 µL·L-1) under the non-oxygen environment. The changes of correlative parameters with appearance quality, the contents of pyruvate, ethanol, acetaldehyde, and the activities of alcohol dehydrogenase (ADH) and lactate dehydrogenase (LDH) were all investigated.【Result】The contents of pyruvate, ethanol, and acetaldehyde were obviously reduced, and the content peak of pyruvate was delayed by 20 µL·L-1 NO treatment. The activities of ADH and LDH were also inhibited significantly. However, the fermentation and softening of Dong jujube fruit was promoted by 30 µL·L-1 NO treatment during storage. 【Conclusion】This study indicates that 20 µL·L-1 NO treatment may mitigate the injury of ethanol on Dong Jujube and availably control the fruit browning and softening during storage.