The consumption of pomegranate fruit is a problem for consumers due to the harsh removal of fruit skin and separation of arils. For this reason, the supply of fresh and ready- to- eat pomegranate arils is an appropriate choice for consumers satisfaction.Today in the industry, use of fluid jet machines to extract arils of pomegranate fruit. So, In the first stage of this study, Pre-treatments to improve the extraction efficiency of the pomegranate arils in a machine method and reducing the amount of damage to the arils in terms of pressing were studied. These Pre-treatments included immersion pomegranates in water at 30 °C for 20 min and immersion pomegranates in hot water at 80 °C for 2 min. Both Pre-treatments significantly increased the extraction efficiency of the pomegranate arils to the pomegranates without immersion. The amount of anthocyanin leakage from pomegranate arils in none of the Pre-treatments did not differ from the pomegranate without immersion but the amount of leakage from pomegranate arils in the manual extraction method was less than machine extraction method. The immersion method in hot water resulted in increasing the pH and the decrease in the acidity of the pomegranate arils to the arils of non- immersed pomegranate and the immersed pomegranate in the water at 30 °C. L * values in pomegranate arils immersed pomegranate in the water at 30 °C was lower than immersed pomegranates in hot water and pomegranates without immersion. In the second stage of this study, the effect of two types of disinfectant solution on the shelf life of pomegranate arils was investigated, the pomegranate arils were extracted in two extraction methods, manually and mechanically, and then rinsed with two types of disinfectant solution (chlorine and percidine) and then arils surface water was removed by convective dryer. 60g of pomegranate arils were packed in a perforated polyethylene packages and the bags were stored for 12 days at 5 °C. In the final stage, after extracting the pomegranate arils, two methods of manual and machine extraction, Disinfected with chlorine solution. Then elimination of surface water was carried out using rotary system. 60 g of pomegranate arils were packed in a perforated polyethylene packages and the bags were stored for 12 days at 5°C. Part of the pomegranate aril extracted manually, as a control, without Disinfecting and removing surface water were packed and held. In during the period, physicochemical properties and respiration rate were measured, and their microbial counts was determined at the end of the period. Statistical analysis of the results of the qualitative evaluation of the pomegranate arils showed effect extraction method, types of disinfectant solution, storage duration and their interaction were significant on physicochemical properties (including weight loss, juice leakage, firmness, color, pH, acidity, total soluble solids), respiration rate and microbial quality. The results of the experiments showed that, manual extraction and disinfection with percidine solution to maintain optimal physicochemical properties in pomegranate arils (such as low juice leakage, high firmness, high total soluble solids and acidity, etc) and control of microbial load has been more effective. The machine extraction method resulted in reduction of total soluble solids and softness of pomegranate arils. Chlorine disinfectant solution to control microbial load of pomegranate arils did not succeed in manual extraction method. Keywords : Pomegranate Arils, Modified Atmospheric Packaging, Disinfection Solution, Pomegranate Aril Extractor, Pomegranate Arils Extractin.