Introduction. Pomegranate fruits (Punica granatum L.) arechilling-sensitive crops. Materials and methods. Pomegranate fruits weretreated with calcium chloride and spermidine, alone or in combination, by normal dip andvacuum infiltration methods. The treated fruits were stored at 2 °C for 4 months. At theend of the storage period, samples were held for 3 days at 20 °C, then the qualitativeconstituents were evaluated. Results and discussion. Treated fruits exhibitedless weight loss and higher juice content than control fruits. Non-treated fruitsdeveloped chilling injury manifested as an increase in K+ leakage andpolyphenol oxidase activity. Calcium chloride and spermidine treatments resulted in lowersoluble solid content, but some fruits showed higher titratable acidity. All treatmentssignificantly increased ascorbic acid content. The pH of aril juice in treated fruits waslower than that of non-treated fruits, probably due to higher titratable acidity. Totalantioxidant activity and total phenolic content increased in treated fruits. In our study,a correlation was observed between total phenolic content and total antioxidant activity.Conclusion. The treatments applied in our experiments maintained overallquality of pomegranate fruits during long-term storage. Postharvest application of calciumand spermidine either alone or in combination could ameliorate adverse effects of lowtemperature on pomegranate fruit quality during cold storage. Vacuum infiltration was aseffective as the normal dip method. However, normal dip is a simpler and faster treatmentmethod.