During the last decades, there has been an increase in the demand for fresh and ready to eat foods with high nutritional value and free from preservatives and additives. Pomegranate is a typical fruit with unique sensory and nutritional properties. Most processes such as drying, sauce making, extracting and doping reduced nutritional value and unique sensory characteristics of pomegranate. On the other hand, the difficulty in peeling and removing the arils has limited its fresh consumption. For this reason, the “ready-to-eat” pomegranate may represent a possible option to implement fresh fruit consumption. But this product is perishable and not kept for long times. Studies have shown that modified atmosphere packaging (MAP) have the ability to delay quality losses and to extend shelf life of fresh or fresh-cut produces. In this study, modified atmosphere packaging as an effective way to increase shelf life of pomegranate arils was used. For this, a 100 ?m thick low density polyethylene (LDPE) heat-sealed bags (pouch) with 1-5 perforations (150 ?m in diameter) were used as packaging materials. 100, 150 and 200 gr of arils packed in LDPE pouch (19.5×7, 8 and 9 cm) and stored for 11 and 9 days at 4 and 10 ?C, respectively. At 0, 1, 3, 5, 7, 9 and 11 days of storage period headspace gas composition and quality parameters including weight loss, drip loss, pH, acidity, TSS, firmness, decay and color were measured. On other hand, in order to achieve maximum shelf life of the product, the changed gas composition in the bages due to the respiration of products, permeability of packaging film, moisture evaporation, heat and mass transfer phenomena for predicting the profiles of temperature and gas composition were examined and a one-dimensional mathematical model was developed. Statistical analysis of the results quality characteristics of pomegranate arils during storage showed that, product weight and number of perforations had no significant effect on product color, texture, acidity, pH, TSS, decay and driploss while this features impressed by temperature and storage time. Therefore, with increasing temperature from 4?C to 10?C, the decay, driploss and respiration of produce were increased. Finally, the high correlation between predicted and measured the temperature profiles and relative humidity indicated that the developed model is able to predict changes of temperature in different points of pomegranate arils, surface of package, head space and relative humidity in head space during storage at different temperatures. Keyword : Heat transfer, Mass transfer, Mathematical modeling, Modified Atmosphere Packaging, Pomegranate