The colour quality of many fresh and processed fruits may influence consumer acceptance. Pomegranate acceptability depends on a combination of quality attributes related to physical-chemical and mechanical properties such as rind colour, sugar content, acidity, flavour, etc. This studyrealized at 2009 season, was undertaken to study the evolution of colour parameters with the environmental temperature. The results confirmed a strong influence between the colorimetric coordinates (L*, a*, b*, C* and h*ab), measured during fruit development, maturation and the maximum, mean and minimum temperatures.