The research was conducted in the refrigerated rooms of the College of Agriculture and Forestry / University of Mosul, and the experiment considered as a complete randomized design. Sound and similar fruits were selected and subjected to precooling, then, they were stored in the cold room at a temperature of 0±1˚C. The goal of this study is to study the influence of dipping persimmon fruit Diospyros kaki Thunb. cvs. "Fuyu" and "Hachiya" in 20 (Control), 40 and 50°C hot water, and 1% and 2% chitosan solution for 5 minutes, and packaged as vacuum polyethylene, or non-vacuum polyethylene packaging on fruits storability. After that, all treatment fruits stored for four months in cold room at 1°C and 80-90% RH. The results indicated that "Fuyu" fruits appeared a significant of fruit total sugars and total phenols than "Hachiya" fruits, while, "Hachiya" fruits produce a significant low respiration rate and POD enzyme. Chitosan or hot water dipping treatments maintained total phenols and fruit firmness, and suppressed respiration rate and PPO enzyme. Vacuum packaging method preserved fruit respiration rate. Interactions between the factors were effective in achieved fruit quality.