GONÇALVES LANA, J. Utilização da radiação ionizante como melhoramento tecnológico e estrutural em Diospyros kaki (caqui) rama forte fresco e desidratado. 2022. 58 p. Dissertação (Mestrado em Tecnologia Nuclear), Instituto de Pesquisas Energéticas e Nucleares -IPEN-CNEN/SP. São Paulo. Disponível em: . Acesso em: 23 jun. 2022.The objective of this study is to increase the shelf life of the Dióspyros kaki fruit, since it has great relevance in food safety, is consumed in considerable quantities, contributes in an impactful way to the economy related to fruit growing and is a fruit with an extensive range of nutrients. Some meticulous analyses have proposed quantities of dose and irradiation rate that are safe to reach the expected goal, taking into account the maintenance of the fruit properties without the loss of its quality during the process of technological improvement. The analysis of color and texture of fresh persimmons irradiated with a dose of 1kGy allowed the maintenance of perfect conditions for consumption of the fruit after 28 days of technological treatment, while the control fruit sample presented degeneration in its quality after 14 days of storage.The dehydrated persimmons remained in perfect conditions for consumption until 20 days after exposure to the treatment process by irradiation of 3 kGy, however, with the irradiation of 5kGy and 10 kGy the results altered the taste and texture of the dried fruits, thus in both fresh and dehydrated fruits the exposure to technological treatment for conservation by gamma rays proved to be efficient. The firmness test determined in persimmon fruits with the help of a texturometer determined relevant results of firmness for the doses 1 and 3 kGy. Evidencing, therefore, a similarity in the results of fresh persimmons irradiated at 1 kGy, we can verify that irradiation at lower doses can contribute to the maintenance of fruit firmness.