The quality of Yukbo strawberry (Fragaria ananassa Duch.) fruit declines rapidly after harvest. Therefore, we examined the effects of nitric oxide (NO) on its respiration rate, quality, and shelf life. Strawberries were fumigated for 5 hr at 0, 50, 100, 200, or $500;{mu}L/L$ NO atmosphers, followed by a hold at $18^{circ}C$ in air. Treatment with NO delayed the onset of ethylene production ad reduced respiration, which at $18^{circ}C$ resulted I a maintained quality and prolonged shelf life. The NO-treated strawberries were also firmer and had a lower incidence of disease than the untreated fruit. The effect of NO on fruit quality was dose-dependent. Strawberries that were treated with low and high concentrations of 50 and $500;{mu}L/L$ No, respectively, had severe disease incidence and were of poor quality. Treating with NO at a concentration of $200;{mu}L/L$ appeared to slow down the ripening and senescence of fruit stored at $18^{circ}C$. Calyx browning, respiration, and rot development progressed more quickly in strawberries treated with $500;{mu}L/L$ NO compared to those treated with $200;{mu}L/L$ No.