Pomegranates are highly perishable and to extend storability the refrigeration is therefore necessary, but this fruit is susceptible to chilling injury (CI) if stored longer at temperatures lower than 5ºC. Acetyl salicylic acid (ASA) is present in vegetable tissues, its concentration being below 0.2 mg kg-1 in some fruits. In this experiment the effect of ASA treatments at three concentrations (0.1, 0.5 and 1.0 mM) on pomegranate quality and nutritive and bioactive compounds after storage for 14-84 days at 2ºC plus 4 days at 20ºC was assayed. Control fruit exhibited more CI symptoms (manifested by pitting and browning) than treated fruit during storage, which were accompanied by increased softening, ion leakage and respiration rate. The ASA treatments were also effective in maintaining higher contents of nutritive (sugars and organic acids) and bioactive compounds (acid, total phenolics and anthocyanins), ascorbic acid and total antioxidant activity. These results suggest that ASA could have potential postharvest application to reduce CI, maintain quality and improve the health benefits of pomegranate fruit consumption by increasing their antioxidant capacity.