Fruits and vegetables are the most important agricultural crop, which have an important role in food supply and public health. These are perishable products due to high moisture contents that the mai part of them decay after harvesting. Iran is the world's largest producer and exporter of pomegranate. This fruit is rich of sugars, vitamins and antioxidant compounds that its consumption has been increased. In addition to variety, storage conditions is one of the effective parameters to sustainability of valuable compounds. high voltage electrostatic field (HVEF) is one of the new method to improve the storage time of fruits and vegetables. Electro-hydrodynamic process can be defined as the effect of intense electric field on flow. In this work, pomegranate was treated with HVEF of 0, 2 and 4 kv/cm in strength field. The treatments for non-continuous (once for 2 hours) or continuous (every week for 2 hours) was used for the whole pomegranate wich was stored at 4 °C and 90% relative humidity during two months. Different qualitative characteristics such as weight loss, color, texture, Respiration rate, antioxidants activity, acidity, pH and microbial load of pomegranate was investigated during storage. According to results, the use of high voltage electric field increased weight loss and reduced the respiration rate and microbial load. Then, the effect of plate- plate electrods and plate- needle electrods on microbial load at a electrode distance 8 cm and voltage 0 and 16 kV, for once a week for two hours at 25 °C was investigated. a significant difference was observed between treatments under electric field and control. The plate-needle remarkably decreased the microbial load compared to plate- plate system. In respect to modeling, kinetic models as a function of the treatment’s type (temperature and field strength) was developed to describe the changes of pomegranate qualitative characteristics during storage.The high correlation between the measured amounts and the predicted amounts by the model showed that the developed model is feasible to describe changes of qualitative characteristics of fruit during storage at different temperatures. Optimization of storage time was done by using genetic algorithms as the latest part of this studyThe results of optimization demonstrated that the storage time of pomegranate improved by using the low temperatures and electric fields method. Thus, the high voltage electrostatic field could be introduced as effective assay for increment of pomegranate storage time. Keywords: Modeling, Storage time, Highe Voltage Electrostatic field, Optimization.