Abstract:The distribution of chemical components involved in the non-enzymatic browning in different parts of fresh persimmon slices was studied to assess whether the chemical composition in different parts affected the color changes during the drying process. Each persimmon slice was divided into 6 parts（A1，A2，B1，B2，C1，and C2 from the top to the bottom and from the outside to the inside），and the content of main chemical components in different parts was determined to reveal the distribution characteristics. The results showed that A1，B1 and C1 had lower moisture，soluble protein，and fructose content than A2，B2 and C2，respectively.The content of reducing sugar and sucrose was in the orders of A1＞A2，B1＜B2，and C1＜C2. The trends of vitamin C were opposite to those of reducing sugar. The glucose content showed the trends of A1＜A2，B1＞B2，and C1＜C2. The sucrose content increased from the top to the bottom，while the moisture，glucose，and fructose content decreased from the top to the bottom. The content of vitamin C followed the trend of A＞C＞B. The content of reducing sugar and soluble protein followed the trends of A1＞B1＞C1 and B2＞A2＞C2. The content of most free amino acids was the lowest in A1 and the highest in B2. The principal component analysis showed that the content of chemical components varied in different parts of persimmon slices.