Persimmon is a kind of climacteric fruit. When 20% Na2CO3 was applied, the productions of CO2 and C2H4 showed proportion to the onset of ripening and subsequently decreased thereafter. An increase of red surface coloring, fruit softening and deastringency was accompanied by treated with 20% Na2CO3. In case of fruit ripening, although CO2 and C2H4 productions were found also in AgNO3+Na2CO3 treatment, much less was detected then that of 20% Na2CO3 treatment only. Also, the abnormal fruit ripening was found in the treatment of AgNO3+Na2CO3. Application of 100ppm C2H4 for 24 hours and then removing the fruit to ambient air was found to haste fruit ripening and to remove fruit astringency as compared with Na5CO3 treatment, The results indicate that C2H4 is an important factor for ripening of persimmon fruits. When the fruit treated with Na2CO3 markedly increase C2H4 production and than hastening fruit ripening. Application of C2H4 is beneficial for ripening of persimmon fruits.