الفهرس 
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Abstract
This study was performed to make an evaluation for one of the new untraditional recently cultivated fruits in Egypt. These fruits are not commonly consumed among a lot of consumers allover the world. This fruit is known ”Kaki” (Diospyros kaki L.) which includes two varieties i.e. Costata cultivar, and Hachiya cultivar (astringent varieties). This evaluation included physical properties and chemical composition for fresh fruits to identify their nutritional value. Besides, studying the effect of addition of sugar through processing operation to juice and compote as well as, the influence of the Thermal treatment at 90°C for 10 min. and also the effect of storage at 4°C for six months on the aforementioned products on their both physical and chemical properties. The study included also microbiological assay besides organoleptic evaluation followed by statistical analysis to investigate the palatability of those products among different consumers. from obtained results it must be recommended that, it is economic and palatable to make well use of kaki varieties under investigation in producing new untraditional products which are desirable among consumers and hence to expand in their cultivated areas, in Egypt.