Abstract:This study prepared pomegranate peel extract （PPE） using a combined enzymatic hydrolysis and ultrasound-assisted extraction method. The PPE was then added to pomegranate juice at varying concentrations. The juice samples were stored at 37 ℃ for 10 d，during which regular measurements were taken for soluble solids content，pH value，color，transmittance，total viable count，total phenolic content，and 1，1-diphenyl-2-picrylhydrazyl （DPPH） radical scavenging activity. This study aimed to investigate the effects of PPE on the quality and storage stability of pomegranate juice. The experimental results showed that PPE addition significantly increased the sugar content，pH value，and total phenolic content of pomegranate juice. The total phenolic content increased significantly with the increase in PPE addition，reaching a maximum of 769.95 mg GAE/100 mL.When 4.8 g PPE was added，the DPPH radical scavenging rate reached 89.53%. Moreover，no aerobic plate count was detected in any of the PPE-treated juices during storage. These results demonstrated that PPE could significantly improve the quality of pomegranate juice and potentially extend its shelf life.