The quality of 'Rojo Brillante' persimmon fruits was evaluated after post-harvest operations in a packing-line machine. After astringency removing treatment, and storage for five days at 1degrees C and three days at 15 degrees C no significant changes in firmness were detected. An increase in fruits hit number was found when fruits were manipulated in the packing-line machine. To complete the evaluations, impact tests were conducted with an IS100 (Instrumental Sphere). High impact occurred at the drying machine exit, falling into the calibration machine and in the fruit expulsion. The highest impact percentages (intensity 50-100 gïs) were detected in the drying machine and falling into the calibration machine. There was a tendency to increase the accumulated impact percentage with intensities from 50 gïs to 100 gïs, and less than 50 gïs.