Do
- Store whole fruit in ventilated crates or cartons, on a fridge shelf that runs at the warmer end of the range, or in a cool room.
- Keep humidity high, using perforated liners, so the rind does not dry and harden.
- Sort fruit regularly and remove cracked or soft ones, which can carry mould inside.
- Seed pomegranates in small batches, store arils in covered containers and chill them straight away.
- Freeze arils spread out on trays, then bag them, for juices and garnish.
- Wash the rind before cutting so dust and mould spores do not reach the arils.
Avoid
- Do not hold whole pomegranates at very low fridge temperatures for long periods.
- Do not keep loose arils at room temperature on a chaat or dessert counter.
- Do not store fruit in direct sun; the rind cracks and dries.
- Do not mix older arils into a fresh batch.
- Do not use arils that look brown, smell fermented or feel slimy.
In Indian conditions
India is a major pomegranate grower, with Maharashtra the main source. Fruit is available most of the year, and anar is common in juice bars, raita, salads, chaat and desserts. In summer, whole fruit at ambient loses weight and the rind hardens. A glass-door refrigerator or reach-in at a moderate setting keeps whole fruit in good condition. Juice stalls should seed and juice in small batches. During the monsoon, internal rot in cracked fruit is more common, so discard any split fruit.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.