Abstract: In order to improve the overall storage performance of postharvest grape bunches, the effects of differen concentrations of nitric oxide（NO） on the qualities of grape rachises and berries were researched during storage period. In this study, seedless white grapes from Xinjiang were used as the experimental material, and respectively fumigated with 11 different concentrations of NO. Then the effective concentration was identified via monitoring the appearance, physico-chemical properties and storage characteristics under the conditions of （0±0.5） ℃, 90%±2% RH Results showed that appropriate NO concentration could not only significantly reduce the weight loss, berry shatter and decay rates, but also slow down the reduction of grape grain hardness, soluble solids and titratable acid contents.However, the effects on delaying stem browning varied greatly with the NO concentrations, the NO concentrations of400 ～600 μL·L^-1presented obvious inhibitory effects, particularly of 500 μL·L^-1. The concentrations of less than300 μL·L^-1had limited inhibitory effects, and higher than 700 μL·L^-1exhibited varying degrees of damage. It could be concluded that NO fumigation with appropriate concentrations was a promising method for grape preservation.