Deteriorations of agricultural products occur during storage and it is related to oxidative processes and microorganisms. On other hand, many plants are the sources of compounds with antioxidant and antifungal activities that might be used as natural preservatives. So to investigate the antioxidant and antifungal properties of pomegranate, a factorial experiment based on randomized design with 5 replications was conducted. In this study the effect of 3 different pomegranate parts (peel, seed and leaf) and 2 different kind of extracts (aqueous and methanolic) with 4 concentrations (0, 500, 1000 and 1500 ppm) were investigated on 2 postharvest fungi (Alternaria citri and Aspergillus niger). Based on results the methanolic peel extract showed the highest inhibitory effects onthe mycelia growth (IMG) and spore germination (ISG) with 47.6 and 37.7 percentage respectively. The phenolic compounds of peel extract was also measured 1.8 fold higher than pomegranate leaf extract and antioxidant capacity percentage of 55.3, 35.7 and 16.4 were obtained for peel, seed and leaf extracts respectively. Therefore it seems that the higher percentage of phenolic compounds in the peel and seed of pomegranate could cause the higher antifungal and antioxidant activity of these plant parts extracts.

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