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This study was conducted in the division of the food science and technology SKUAST-Jammu in which the physicochemical analysis of the fruit of persimmon (Diospyros kaki L) was done in year 2020. The colour values L*, a*,b* values, crude protein content, crude fat content, solubility per cent, crude fibre, TSS, and ash per cent, total sugars per cent, ascorbic acid mg/100gm, total phenolic compounds mg GAE/g, Carbohydrates per cent ,FRAP nmol FeSo4/g were assessed. colour values were (L*) valuedoi:10.9734/ijpss/2022/v34i2231464 fatcat:xnrkd4lsfjctfedzukuej5y6si