The objective of this study was to determine the effect of CaCl2 dips, methylcyclopropene (1-MCP), and the combination of both on quality of extracted arils of ‘Wonderful’ cv. pomegranates. Arils were extracted from whole fruit stored 10 weeks at 7.5ºC in air. Treatments consisted of washing arils in chlorinate water (7 ºC, 100 ppm of NaOCl) (control), dipping arils into CaCl2 (10 g l-1) for 2 min, treating arils with 1-MCP (1μl l-1) during 24 h at 5ºC, and the combination of CaCl2 dip and 1-MCP. All treatments were packaged in jars and kept in humidified air flow for up to 12 days at 5ºC. The use of CaCl2 or 1-MCP helped to keep a better overall quality and firmness at the end of storage (reduced C2H4 and respiration rates, respectively). All treatments scored above the limit of marketability, indicating the viability of long term storage of whole pomegranate for fresh-cut produce.