Acetyl salicylic acid alleviates chilling injury and maintains nutritive and bioactive compounds and antioxidant activity during postharvest storage of pomegranates

▶ Acetyl salicylic acid (ASA) was effective in reducing chilling injury in pomegranate fruit. ▶ ASA treatment delayed the ripening process during fruit storage. ▶ The fruit antioxidant potential was enhanced after ASA treatment by increases and/or maintenance of bioactive compounds. ▶ The use of ASA treatments could be a postharvest tool to extend commercialization periods and marketability of pomegranates.