Given the importance of long-term preservation of pomegranate fruits and the reduction of postharvest losses, this study investigated the effects of chilling injury during storage. Chilling injury is one of the major problems affecting pomegranate quality during cold storage, often leading to changes in texture and internal chemical composition. This study aimed to investigate the effect of chilling injury on the physicochemical properties of 'Wonderful' pomegranate fruits at two experimental levels: fresh fruits (control) and fruits stored at ۰±۰.۵°C for two months (chilling-injured). The measured parameters included firmness (kg/cm²), weight (g), soluble solids content (SSC, °Brix), pH, and titratable acidity (TA, % citric acid). Firmness was measured using a texture analyzer (kg/cm²), SSC with a digital refractometer (°Brix), pH with a pH meter, and TA by titration (% citric acid). The collected data were statistically analyzed using SAS to compare healthy and affected samples. This study provides the first quantitative comparison of physical and chemical properties in chilling-injured whole 'Wonderful' pomegranate fruits using multivariate analysis (PCA). Results showed that healthy fruits had significantly higher firmness than chilling-injured fruits (۸۸.۷۶ vs. ۶۰.۸۹ kg/cm², P < ۰.۰۵). Weight did not differ significantly between groups (۱۴۳.۳۸ g vs. ۱۴۰.۴۳ g, P > ۰.۰۵). SSC was higher in injured fruits (۲۰.۳۴ vs. ۱۷.۱۸ °Brix, P < ۰.۰۵). pH was lower in injured fruits (۲.۸۴ vs. ۳.۰۲, P < ۰.۰۵), while TA was higher (۱.۰۱% vs. ۰.۸۲۱% citric acid, P < ۰.۰۵). Overall, these findings indicate that Chilling injury leads to softer texture, increased SSC, and altered acidity. These changes suggest that chilling-damaged pomegranates are unsuitable for fresh consumption but may be redirected to juice processing, where higher SSC and TA could be advantageous.