The aim of this study was to investigate the effect of electric field on physicochemical properties and antioxidant activity of persimmon (Diospyros kaki L.). Persimmons were exposed to electric field strength of 7 kV / cm for 3, 6 or 9 d during 15 d of storage at 10 ℃. Persimmons without electric field treatment was considered as a control. The results showed that fruits received electric field for 9 d remained firmer, contained higher total phenolic content and had higher antioxidant activity than the untreated control after storage for 15 d. This suggests that exposure to electric field during storage may be useful for prolonging the shelf life of persimmon; and for producing and preserving persimmon product with high total phenolic content and antioxidant capacity.