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Abstract: Freshly cut lettuce slices (Latuca sativa L.) were fumigated with nitric oxide (NO) gas at concentrations between 5 and 1000μl/l in air at 20°C for 1–4h or dipped in an aqueous solution of the NO-donor compound, 2,2′-(hydroxynitrosohydrazino)-bisethanamine (DETANO) at concentrations between 10 and 1000mg/l for 15s to 60min at 20°C. Development of browning on the cut surfaces was inhibited during subsequent storage at 0°C. The most effective treatments for extending postharvest life of lettuce slices were fumigation with 500μl/l NO for 1h, and dipping in 500mg/l DETANO for 5min. Dipping in DETANO solution was, however, more effective as it generated a 100% increase in postharvest life compared with a 70% increase due to NO gas. Solutions of DETANO in water were found to be relatively stable as the same extension in postharvest life was obtained for five batches of lettuce sequentially dipped in the same solution. [Copyright &y& Elsevier]