Fully ripe 'Succary' pomegranate fruits were harvested from a private orchard in Ismailia, Egypt in 2015 &
2016 seasons. The fruits were packed in: 1- freely packed fruits (control) 2- sealed fresh bags of high ethylene
absorption (HEA) 3- perforated polyethylene )PPE( 4- polyethylene (PE) film (stretchable cling film) 5- commercial
PVC (poly vinyl chloride) pages. All packaging treatments were stored at 5 ºC and 90 – 95% RH for 12 weeks.
Samples were taken every 2 weeks followed by 4 days at 20˚C. Fruit weight (g) rind thickness (mm), aril /fruit (%),
juice content %, juice colour, SSC, acidity%, total sugars%, total phenols% and vitamin C were evaluated at harvest
time. Chilling injury of the fruit was reduced by all packaging types. Changes in acidity, and SSC of the packed
fruits were lower than that of freely packed fruits (control) during storage period. Cold storage at 5 °C with
packaging treatments would be the best for preserving the freshness and vitamin C, increasing antioxidant activity,
reducing chilling injury and maintaining fruit quality. Consequently, the fruits were more commercially acceptable.