Compounds having nutraceutical effects (carotenoids, tannins and fibre) have increased the consumers' interest for this fruit in the Mediterranean area in the last few years. They prevent chronic-degenerative diseases, and have antiradical and antibacterial activity. This study shows soluble tannins trend and concentration in the astringent and non-astringent fruits and the astringent removal methods in tannin types. Special emphasis is given to the high CO2 astringency removal method, giving edible fruits with good firmness and crispiness. Experiments on 'Hachiya' and 'Hiratanenashi' showed that the astringency removal with CO2 is obtained one day after treatment versus the five or seven days of Ethanol vapours or N2, respectively. Ripening and softening, technology of natural and artificial ripening and the effects of growth regulators like GA3, ABA, CEPA, PBZ and 1-MCP are also considered. The main storage technologies, the operating parameters in regular storage or in controlled atmosphere and finally, the possibilities of processing fruit are illustrated.