In this study, the effect of different pretreatments and three drying temperature (55, 65 and 75 degrees C) on the hot air drying characteristics and color of persimmon were investigated. As pretreatments, persimmons were immersed in 20% sucrose solution or dipped in water at 80 degrees C for 15 minutes. As a result, it was determined that dipped in water at 80 degrees C pretreatment was better than immersed in 20% sucrose solution pretreatment on the color characteristics of persimmons. However pretreatments, which immersed in 20% sucrose solution, decreased the drying time. A significant reduction of the increase in drying times ambient temperature, but the high temperatures caused by deterioration of the color characteristics were determined. Changes in the characteristics of each color in a drying process takes place in accordance with the first-order kinetic model were determined
