Abstract: In this paper, in order to clarify the effect of maturity on the quality of processed persimmon products and determine the suitable raw material maturity, the drying characteristics, texture, color, nutrition and sensory quality of processed persimmon slices were studied. The results showed that the higher the maturity, the lower the drying rate of persimmon at initial 5 h of dry stage. And the content of reducing sugar and soluble pectin of persimmon slices increased with the increase of maturity, while the content of V_C, soluble tannin, hardness, and adhesion of dried persimmon slices decreased. While soluble tannin content of dried persimmon slices persimmon was 0.095% and 0.041% when maturity was Ⅲ, Ⅳ. L^*, a^* and b^* after drying of persimmon firstly increased and then decreased to 30.33、9.77、17.50 with the increase of ripeness. The higher the maturity, the higher sensory score of dried persimmon slices. Comprehensively, maturity Ⅲ, Ⅳ persimmon were suitable for processing dried persimmon product, and quality of product using maturity Ⅳ was the best.