Persimmon cv. Costata fruits were used to investigate control decay, delay fruit ripening and keeping their quality and extending marketing period (shelf life). Fruits were dipping in the solution of acetyl salicylic acid (ASA) levels 2, 3 and 0% as control. Selected fruits stored at room temperature “warm storage” 26.3 ± 1.4ºC and relative humidity (RH) 45 ± 2% for 45 days. Results showed that fruits ASA treated prevent decay (%) up to 30 days of warm storage and had more effective to reduce the percentages of weight loss and decay as well as increasing total soluble solids, tannins and β-carotene and decreasing total acidity, firmness and ascorbic acid. The most effective treatment in reducing losses of persimmon fruit quality was found to be high level ASA treatment during the hot storage period. It was determined that under these conditions Costata Persimmon can be stored for 45 days without losing much of its quality.