Pomegranate is considered as a very sensitive fruit to low temperature storage with occurrence of chilling injury symptoms. • Chilling injury of pomegranates are manifested by skin browning, surface pitting and desiccation and accompanied by increases in electrolyte leakage. • Pomegranate fruit is rich in bioactive compounds such as phenolics and anthocyanins with proved antioxidant activity in vitro and in vivo, with important differences between cultivars. • Post-harvest treatments with hot water, putrescine, spermidine, oxalic acid, salicylic acid, and acetyl salicylic acid maintain organoleptic and functional quality of pomegranate. • Innovative post-harvest vapour treatments with methyl jasmonate and methyl salicylate reduced chilling injury and enhanced the content of bioactive compounds and the total antioxidant activity of the arils along storage.
