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Abstract
Seasonal changes in fruit growth, soluble tannins, soluble solids concentration, colour, fruit firmness, and chilling sensitivity were recorded during fruit maturation of the persimmon cultivar, Fuyu. Comparisons were made between fruit growing in Auckland and Gisborne in two seasons. There were major variations between seasons in soluble solids concentrations, soluble tannins, and colour as fruit matured. Chilling sensitivity was also greater in one year than another. Tannin content and chilling sensitivity of fruit varied between sites within a season. These results confirm observations that maturation of persimmon fruit in New Zealand does not follow the same pattern as it does in Japan.