Influence of fruit bagging technique on the morphometric and biochemical characteristics of two pomegranate varieties (Punica granatum L.)

•The bagging technique shown influence in the size and shape of the pomegranate fruits.•TSS, MI, glucose, α punicalagin, α + β punicalagin, and ellagic acid was affected by bagging.•pH, TA, ABTS, DPPH, FRAP, TP, fructose, organic acids, β punicalagin and anthocyanins were not influenced.•It can be said that bagging can improve fruit quality by reducing external damage.