Skin blackening in persimmons, particularly 'Fuyu', can result from a combination of sunlight exposure, environmental conditions, and physiological factors. Excessive sunlight can cause the skin to adapt to higher temperatures by increasing lipid saturation, making it vulnerable to chilling injuries when stored in low temperatures. This is especially true for fruits exposed to intense sunlight, leading to sunscald and eventual discoloration. Cooler growing conditions and prolonged exposure to temperatures below 13°C also exacerbate the disorder, particularly for fruits on shaded or northern-facing branches.

Physiologically, blackening is linked to the enzymatic oxidation of phenolic compounds like catechin and epicatechin by polyphenol oxidase (PPO), producing melanin-like pigments that deposit in the skin's upper layers. These processes are intensified by uneven sunlight exposure, with sunlit areas accumulating more phenolic compounds and enzymatic activity, increasing the risk of discoloration.

Preventing skin blackening involves balanced orchard management to regulate sunlight and temperature exposure, proper irrigation to reduce sunscald susceptibility, and gentle handling during harvesting. Controlled-atmosphere storage further reduces environmental stress, minimizing blackening and preserving the fruit's appearance during storage.