Hunter's color value “a” in dried-persimmon of table and full ripe fruit was higher than that in unripe fruit. In case of soluble solid content, full ripe fruit was 50o Brix, the highest degree, while unripe fruit was 40o Brix, the lowest degree. PPO activation of unripe fruit was 4.7, which was higher than table-ripe fruit (0.7) and full ripe (1.0). Polyphenol oxidase activation remained even while drying, but there was no difference in PPO activation degree as drying period increased. Total phenol content of unripe fruit was 101.4, which was higher than table-ripe fruit (57.5) and full ripe fruit (67.4). Total phenol content level increased as drying period increased, which was based on fresh weight. Hardness of unripe and table ripe fruit continued to decrease until three weeks during softening. After that, hardness was high and it started drying. However, in full ripe fruit, hardness increased after two weeks and softening was fast during the drying period, and its weight reduction rate was lower than that of unripe and table ripe fruit.

• Kyung-Mi Jung(Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration,Department of Food Science & Technology, Kyungpook National University)
• In-Gyu Song(Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration,)
• Se-Jong Kim(Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration)
• Sang-Han Lee(Department of Food Science & Technology, Kyungpook National University) Corresponding author