Persimmons (Diospyros kaki L.) cv. "Costata" were treated with hot water at 20 ^oC for 60 min (control) or 47 ^oC for 120 min or 50 ^oC for 60 min in the presence of sodium chloride or calcium chloride at 200 mM for each. Treated fruits were stored at 0 ^oC & 90-95 %RH for 8 weeks plus 5 days at 20 ^oC & 70-75 % RH as shelf life period. In general, marketable persimmon fruits percentage were decreased after storage. Combined treatment of hot water at 47 ^oC for 120 min and NaCl at 200 mM showed higher fruit dry matter content. A gradual decrease in fruit firmness was significantly observed after storage, whereas NaCl and CaCl₂ treatments maintained clearly fruit firmness. SSC: acid ratio was significantly increased after storage, and the highest value was obtained by hot water at 47 ^oC for 120 min accompanied with CaCl₂ treatments. Fruit skin color was significantly increased by 14.47 and 16.88 % after storage and the highest fruit skin color was obtained by hot water at 47 ^oC for 120 min. Fruit skin color might depended upon Chlorophyll a content and carotene content. Tannins content was significantly decreased after storage. Fruit treated with 47 ^oC for 120 min and CaCl₂ resulted in low tannins content. Total chlorophyll content was significantly decreased, on the other hand, carotene content increased after period of cold storage. Treated fruit by hot water at 47 ^oC for 120 min showed the highest total chlorophyll.