Dipping persimmon fruits in certain salls solutions decreased the seve ity of
infection by either Altemaria altemata or Botrytis cinerea. Zinc sulphate at 500,1000
and 1500 ppm was the most effective followed by potassium sorbate and sa icylic
acid. Calcium chloride at 4 % for 5 mins. gave good results in reducing fiUit decay. Oil
of majoram at the rate of 1.5 mIll significantly decreased disease severity caused by
the tested pathogenic fungi, followed by oil of cinnamon and camphor, Prest rage
forced hot air at 50·C for 5 hrs was effective in contrOlling fruit rots with good fruit
quality and without heat injuries. Exposure with low dose of UV light reduced the
development of fruit rot disease during storage period. UV irradiation at 365 nm for I,
3 and 5 mins. reduced the percentage of disease severity compared with 254 nm at
the same exposure lime.