The correlation of browning index and changes of quality indicators,physiological and biochemical indicators and enzyme activity associated of Mopan persimmons after storage was analyzed.The effect of different treatments on browning index after storage was discussed.The results showed that during storage browning index was significantly correlated with MDA content and PPO activity,but it showed a significant negative correlation with total phenolic content,POD activity.The persimmon fruits were storied by controlled freezing-point technique combined with storage bags,modified atmosphere packaging,immersion treatment and cold storage(CK) all showed some degree of browning.Among them,the treatment of controlled freezing-point combined with storage bags had the smallest browning index and the best storage effect.Next is cold control(CK),controlled freezing point technology combined with immersion,and controlled freezing point technology combined with atmosphere box.