A postharvest storage trial was conducted to determine the effects of four different storage temperatures, ambient (28°C), 5°C, 10°C and 15°C on the shelf-life of the ponierac (Eugenia malaccensis) or French Cashew. The aim of the experiment was to determine the best storage conditions for extending the shelf-life of the pomerac, while maintaining acceptable physical, chemical and organoleptic properties. The physical parameters measured included fruit firmness, percent fresh weight loss and specific gravity. The chemical parameters studied were ascorbic acid, titratable acidity, total soluble solids, pH and anthocyanins. Sensorymeasurements included color, firmness, odor, decay and shrivelling. Preliminary results showed that under ambient conditions the pomerac had a shelf-life of 4-6 days. Fruits held at 10°C and ^"C were shrivelled, decayed and showing color loss in the skin after 10-15 days in storage. At 5°C fruits were acceptable in terms of color, firmness, taste and odor even after 20 days in storage.