Pomegranate is a non climacteric fruit and like other fruits, is subjected to post harvest physiological and biochemical changes. Pomegranate fruit is very susceptible to cold damage if stored for more than one month at tempratures below 5°C or for more than two months at 5°C. Long-term storage of pomegranate fruit is also sometimes limited by factors such as weight loss, decay development, husk scald and loss of quality and taste. Over the past decade, researchs on pomegranate fruit have focused on the application of modern post harvest technologies to extend the storage life and maintain the original quality of fresh harvested fruit. The use of post-harvest treatments such as optimum storage temperature, modified atmosphere packaging, controlled atmosphere packaging and coating have been reported as effective treatments in maintaining nutritional quality. Low tempratures in combination with controlling or modifying atmospheric gases during storage, can significantly increase the shelf life of crops. The main purpose of modified atmosphere packaging is to extend the shelf life of the product by reducing the respiration rate. The effect of this method depends on factors such as the type of food, its initial quality, the gas composition, the storage temperature, the gas-to-volume ratio and the barrier properties of the packaging material. Unfortunately in Iran, as the largest producer of pomegranate in the world, there is no comprehensive research on the optimization of MAP and controlled atmosphere for native pomegranate cultivars. In the present study, effect of the type of packaging (active and passive MAP) during low temperature storage and high relative humidity on the qualitative indices and shelf life of whole pomegranate fruit were studied According to the results, it can be concluded that in term of weight loss, active and passive MAP were the best treatments. The pH and acidity of the treatments were not significantly different. Also, in term of preserving the primary color, L * , a * and b * indices for the skin were not significantly different. In the case of L * and b * indices, between samples that stored at 7.5°C the active MAP had the best color preservation if the first 100 days of the experiment were considered, but if the whole trial period were considered, passive MAP and control treatments had the best Juice L * index preservation. However, no significant difference was observed between the samples that stored at 25°C for 3 days. In the case of juice a * index, among the samples that kept at 7.5°C, the active MAP treatment had the best a * index preservation, if the first 100 days of the experiment were considered, but if the whole trial period were considered, the passive and control treatments had the best color preservation. In the case of samples that kept at 25°C for 3 days, the active and passive MAP treatments had the best juice a * index preservation. In the case of arils, the L * index between the samples that kept at 7.5°C, the active MAP had the best color preservation if the first 100 days of experiment were considered, but in the whole terial period passive MAP and control treatments had the best L * index preservation. Also, there was no significant difference between the samples that stored at 25°C for 3 days. In the case of pomegranate husk texture evaluation, active and passive MAP treatments had the least fluctuation, while in the case of pomegranate arils texture evaluation, active and passive MAP treatments were significantly different from the control sample and had the best texture preservation. Fruit respiration rate also showed that active and passive MAP treatments had the lowest rate of decrease in oxygen production and carbon dioxide consumption rate. So it can be concluded that in the case of pomegranates that kept at 7.5°C, MAP treatments performed better than the control sample in terms of weight loss, total soluble solids, husk scald, aril texture, husk texture and respiration rate. In the case of pomegranates that stored at 25°C for 3 days, MAP treatments performed better than the control sample in terms of juice color, total soluble solids, respiration rate, aril texture and husk texture. However, in the first 100 days of experiment, the active MAP perfomed better than the other treatmetns in terms of acidity, juice color, aril color and maturity index. In addition, the active MAP treatment performed better in term of respiration rate than tha passive MAP treatment. Keywords Pomegranate, Pomegranate fruit, Packaging, Modified atmosphere packaging, MAP.