The varietal selection of pomegranates will improve its sales and, growing in fertile soils, will accumulate more anthocyanins than in poor and saline ones. Pomegranate fruit is quite sensitive to mechanical damages and chilling injuries (CI). To store pomegranates up to 3 months, 5ºC and 90-95% RH are recommend because these conditions will limit fungal development, weight loss and CI. Controlled or modified atmospheres, alone or in combination with UV-C light, improve its overall quality. Several curing, intermittent warming and sustainable agro-chemicals (salicylic, acetyl salicylic or oxalic acids, methyl jasmonate or methyl salicylate), before storage at 2°C of ‘Mollar de Elche’ cv, reduce CI and nutrient losses. The minimal processing of the arils generates high added value. In this work the different steps of minimal processing as well as some viable innovative techniques like the use of ‘clean room technology’ are referred. Several sustainable disinfection alternatives to chlorine (UV-C, O3, or peroxyacetic acid), and particular conditions of packaging and distribution to optimize the arils shelf life are recommended. About all these aspects regarding Spanish cvs, relevant contributions are reviewed.