Abstract: Quality changes of the chilling injury pomegranate treated with SO2 with different concentration was studied. The results showed that the SO2 treatment could inhibit the continue browning of peel and consumption of the total acid and also keep the intact of membrane. Compared with the control, 1000μL/L SO2 was the best and could maintained the quality of the fruit better:browning index was 0.21, total acid contentment was 0.37%, color difference was 61.32, electricity was 17.32% and the rot rate was 6%.