The work aims to investigate the effects of vacuum packaging and dry-ice deastringency on deastringency result and shelf quality of Mopan persimmon in three different maturity stages. Mopan persimmon in three kinds of maturity stages (7, 8, 9) in Beijing Fangshan were used as test materials. At the ambient temperature, vacuum packaging and dry-ice deastringency were carried on Mopan persimmon to study the effects of soluble tannins on Mopan persimmon in three maturity stages and the changes of nutrient quality, respiratory intensity, hardness, color and volatile components of fruits during shelf life. Persimmon at maturity stage 7,8 and 9 were completely de-astringent treated by vacuum treatment for 144, 72 and 60 h, but completely de-astringent treated by dry-ice for 48, 24 and 24 h. With the increase of maturity, the fruit firmness and deastringency time decreased gradually, but the soluble solid content gradually increased. The rate of change of volatile components of persimmon fruit in maturity stage 7 changed faster than that of fruit in maturity stage 8 and 9 persimmon. In addition, the content of VC before deastringency of three kinds of persimmon was higher than that after deastringency. The time of deastringency by dry-ice was faster than that by vacuum treatment, and dry-ice method effectively delayed the decline of fruit hardness after deastringency. The persimmon fruit in maturity stage 8 is bright, and the hardness and soluble solid content changed little during the shelf life. The dry-ice treatment has the best effect on the quality of the Mopan persimmon in maturity stage 8.