In order to alleviate chilling injury in pomegranate (Punica granatum) cv. Rabab due to cold storage, the fruits were dipped in 0.7, 1.4 and 2 mM of Salicylic Acid (SA) for 10 min. After 1, 2 and 3 months of storage at 2°C, the fruits were tested for Chilling Injury (CI) as well as some biochemical parameters. The results revealed that with increase in storage time, CI and Ion Leakage (IL) increased, but the increasing trend in treated fruits was slower than that in control. With increase in SA concentration and storage period, Phenylalanine Ammonia Lyase (PAL) activity increased. Antioxidant activity and ascorbic acid content in arils of control fruits were more excessively reduced than those in treated fruits during storage time. Total Soluble Solids (TSS) content and pH increased during storage, while Titratable Acidity (TA) decreased. Among the qualitative parameters, it was only TA that was affected by SA application. For an enhancing of chilling resistance and maintenance of fruit quality during storage, 1.4 mM SA application was found as the most recommendable treatment. The results finally emphasized the positive effect of SA on pomegranate chilling resistance during the fruit's cold storage.