Abstract: In this thesis, the qualities of persimmon fruits with different concentration CO2 , different harvest maturity and different temperature were compared. Results shows that Persimmon fruit is distrainment completely by treating 40% CO2 at 20℃ for 4.5d.After treatment the fruit remains fresh color, sweet and crisp without browning.Storage qualities for removal of astringent fruit at different maturity are different, the optimum maturity is just turning into yellow in peel of fruit. The fruit with higher temperature for removal of astringency can postpone the decreasing of fruit firmness and MDA content increased. Thus the senescence of fruit is retarded, browning and decay rate decreased.

Key words: Persimmon fruits , CO2 , Deastringency , Storage qualities