Abstract: In the present study, the effects of CO₂（80%～90%） treatment on the sensory, nutritional and physiological indexes of Mopan persimmon at room temperature（20±1） ℃ were studied, aiming to discuss the effects of CO₂ deastringency on the qualities. Results showed that CO₂ treatment could significantly reduce the soluble tannin content of Mopan persimmon during storage, promote the decrease of peel strength, L*, VC, total phenols and total soluble solids, accelerate the increase of respiration intensity and ethylene production rate, and increase the rela-tive conductivity and malondialdehyde（MDA） rising rate compared with that in control group. Principal components analysis（PCA） showed that CO₂ treatment had a high correlation with respiration intensity and ethylene production rate. Through the analysis on SUS plot and VIP value, the difference indices of Mopan persimmon were peel intensity, respiration intensity and VC. These results indicated that CO₂ deastringency achieved better and faster deastringency effects, but it would accelerate the decline of fruit quality and cause the softening phenomenon of Mopan persimmon.