Abstract: Fresh-cut apples are more and more favored by consumers, but fresh-cut apples are easy to brown, age and wilt, which directly affects their edible value. Nitroxyl（HNO） is a single electron reduced and protonated form of nitric oxide（NO）, has been shown to be involved in many physiological processes in organisms and has a regulatory role in the ethylene signaling pathway in plants. Using 1-nitrosocyclohexyl acetate（NCA） as HNO donor, fresh-cut apples were soaked in 5, 10, 15 μmol/L NCA solutions for 5 minutes, and with soaked in deionized water for 5 minutes as the control.The fruit quality of fresh-cut apples during storage at 5 ℃ was determined to investigate the effect of HNO on the storage quality of fresh-cut apples. The results showed that NCA treatment delayed the browning process of fresh-cut apples,maintained the content of soluble solid（SSC）, increased the activities of superoxide dismutase and catalase, inhibited the activities of peroxidase and polyphenol oxidase, and decreased the content of reactive oxygen species and hydroxyl radical in different degrees during fruit storage. It is speculated that HNO produced by NCA can enhance the activity of antioxidant enzymes by inhibiting the production of reactive oxygen species, maintaining SSC and ΔΕ, and thus improve the storage quality of fresh-cut apples. The results provide a reference for HNO in fresh-cut fruits and vegetables.