Abstract: To study the effect of NaCl stress treatment on greening and toxic glycoalkaloids generation of postharvst potato under light, potatoes were first dipped in 20% NaCl solution for 6 h and 12 h respectively and then stored under the lighting condition to conduct experiment in this paper. The results showed that, compared with control, two NaCl stress treatments both improved the overall sensory quality of potatoes significantly and the shelf-life was double that of control. NaCl stress treatments inhibited potato peel greening better. Under the same time during illumination, the value of a* and chlorophyll contents of potatoes with NaCl stress treatment were lower than those of control significantly. After 8 days’ shelf-life, the glycoalkaloids content of two treatments were significantly lower than that of those of control. During 8 days’ shelf-life, the glycoalkaloids content of control increased by 122% while the glycoalkaloids content of NaCl treatment for 6 h and 12 h increased by 68.86% and 91.42% respectively. So, 20% NaCl treatment could inhibit potato greening and glycoalkaloids generation effectively. And 20% NaCl treatment also had obvious inhibitory effect on sprout of potatoes.