Rojo Brillante’ is an important variety of persimmon that after removal of the astringency with high levelsof CO2, maintains firmness and sweetness, making possible its commercialization as a fresh-cut commod-ity. However, the commercial success of the product is limited mainly by enzymatic browning. This workpresents the effect of a wide range of antioxidants on enzymatic browning of ‘Rojo Brillante’ persimmoncombining in vitro (extracts and precipitates) and in vivo (cut tissue) studies. Preliminary screening ofthe antioxidants, determined by absorbance and color measurements of persimmon extracts and pellets,showed that 4-hexylresorcinol (Hexyl), citric acid (CA) and calcium chloride (CaCl2) were effective atcontrolling browning at 10 mM; whereas, ascorbic acid (AA) required a higher concentration (25 mM).Peracetic acid, cyclodextrin, cysteine, and hexametaphosphate were not effective at controlling brown-ing, even at a concentration of 50 mM. In in vivo studies, AA (1.12%) and CA (0.21%) were the most effectivetreatments to control enzymatic browning of fresh-cut material, reaching the limit of marketability in5–7 days, whereas, Hexyl and CaCl2did not reach 1 day of storage. The results showed that optimumconcentrations in cut tissue did not always correlate with the in vitro studies, indicating that antioxi-dants have an effect not only in browning reactions, but also in metabolic activity and cell wall changesduring wound-induced reactions. The results provide relevant information for further development ofminimally processed ‘Rojo Brillante’ persimmon during storage at 5◦C.