The work aims to get a synergistic method of keeping loquat fresh by studying the effects of exogenous NO combined with chitosan/nano-TiO2 coating on quality of postharvest loquat fruit. The “large-leaf” loquat fruit from Mengzi was used as the experiment material and treated with distilled water (control), sodium nitroprusside (SNP, exogenous NO donor), chitosan/nano-TiO2 and exogenous NO combined with chitosan/nano-TiO2, respectively. The quality changes of loquat fruit were observed during storage for 75 d at (4±1) ℃. The appropriate concentration of exogenous NO (cSNP of 0.05 mmol/L) could effectively slow down the lignification process of postharvest frozen fruits and reduce the occurrence of cold damage. The appropriate concentration of chitosan/nano-TiO2 coating solution ( of 0.5 g/L) could effectively inhibit the growth of microorganisms on Loquatfruit surface and reduce the respiratory intensity and decay rate. However, compound treatment (exogenous NO+chitosan/nano-TiO2) was more conducive to the preservation of loquat fruits, which reduced the total number of colonies during storage, decreased the loss of water during storage, and effectively slowed down the process of lignification deterioration. Compared with single exogenous NO or chitosan/nano-TiO2 coating treatment, exogenous NO combined with chitosan/nano-TiO2 coating treatment has better preservation effect on loquatfruit.