Abstract: hemical and physical characteristic of Mozafati date fruits, the main date cultivar which widely consumed in Iran, were studied at different stages during development (kimri, khalal, rutab and tamr). All the fruits were green at the kimri stage and then turned red and black at the khalal and rutab stage, respectively. The length, width and volume increased as the fruits developed and reached highest at the khalal stage. Fruit weight increased rapidly at the kimri stage and then started to decrease during ripening. Results showed that moisture content and tannins decreased from kimri to tamr, but Total Soluble Solids (TSS) and reducing sugars increased. Mozafati date had a high reducing sugar in ripe fruit. There was no difference in total soluble solids of fruits at rutab and tamr stage. Green dates had a moisture content of 81.2-83.5% which decreased to 26-30% at rutab stage. The high sugar content and also moisture content around 30% at rutab stage rendered the date extremely sensitive to microorganisms infection such as yeasts and molds after harvest. The pH was low at kimri stage (5.7) and then increased around 7 at rutab stage. Mozafati rutab will not mature further into tamr on the palm and tends to drop before reaching tamr stage.