Persimmon fruit is highly susceptible to chilling injury (CI) during cold storage. Notably, glycine betaine (GB), a compound that helps regulate cell osmotic balance, can alleviate postharvest CI in various fruits. In this study, the postharvest application of GB increased chilling tolerance, delayed CI, and reduced the CI index in 'Youhou' sweet persimmon fruit during cold storage. Moreover, GB treatment markedly decreased the O