This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Iran is one of the largest pomegranate producers in the world, with a local area under extensive cultivation of more than 70,000 hectares and an annual production of about one million tons (Ahmadi et al., 2019). The extraordinary level of pomegranate cultivation and its increasing production typically induces us to devote particular attention to proper storage and postharvest effective control of contributing factors which naturally causing spoilage and waste.Recently, the use of ready-to-eat nutritious fruits and vegetables has been increased due to improving consumers' food habits.Pomegranate arils (edible part of the fruit) have become enormously popular, as they are so wealthy in sugar, pectin, ascorbic acid, ellagic acid, amino acids, minerals, fibers, anthocyanin, phytoestrogens, and flavonoids. In this manner, it undoubtedly contains

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