Fruit coating with edible materials is a suitable way for preserving quality characteristic. The aim of the present study was to evaluate the effects of different concentration of cinnamon extract (0, 35, 70 %) at 4°C on carotenoid compounds content during storage (0, 10, 20 days) times. Results showed that Increasing the concentration of cinnamon extract increases the amount of carotenoids As the storage time increases, the carotenoid content of persimmon samples decreases. The lowest amount of carotenoids was observed for control samples on the twentieth day of storage The highest amount of carotenoids related to persimmon samples coated with 70% cinnamon extract on the third day of storage (p<0.05). It seems the cinnamon plant could be considered as a natural preservative in persimmon fruit and pharmaceutical purposes
