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The persimmon fruit is of Japanese origin and is commonly grown in warm regions of the world. There are four species of Diospyros, namely, Diospyros kaki, Diospyros virginiana, Diospyros oleifera and Diospyros lotus out of which D. kaki (Japanese persimmon) is the most important species from nutritional point of view (Rahman et al., 2002). Persimmons are abundant in some nutrients, such as vitamin C (70 mg/100 g pulp), vitamin A (65 mg/100 g pulp), calcium (9 mg/100 g pulp), and iron (0.2 mg/100 g pulp) (Tous et al., 1996). They contain bioactive compounds such as ascorbic acid, condensed tannins and carotenoids, which have many beneficial effects due to their antioxidant properties (Plaza et al., 2011).

Evaluation of Sensory Characteristics and Storage Stability of Formulated Product from Persimmon (Diospyros kaki) Fruit