How to efficiently separate bad from good pomegranate arils? I've read about various techniques to get arils out of a pomegranate, including from this StackExchange site ( e.g. how to peel a pomegranate efficiently? ), but a problem that continues to vex me is the "bad" arils: those that are mushy and turning various shades of brown, and are unappealing both visually and to taste. I find them in nearly every pomegranate I take apart - it's been truly rare that I've ever taken apart a pomegranate without at least a few of them.

Is there any efficient way to separate these bad arils from the good? They appear to sink in water along with the good arils, so floatation-based separation in water doesn't seem to work, unlike with the pith.

In the absence of any better technique, I've just been separating by visual discrimination, which adds to the tedium of the aril extraction, and certainly doesn't feel efficient.
I always cut the skin along the ridges as described in this answer to your referenced question. This has the advantage of breaking the individual segments out of the fruit mostly undamaged (with all arils still in place). 

Once you've broken loose a segment, it's easy to seperate the arils from the white flesh by gently brushing your fingers over them. If there are any bad arils around, you can either leave them in the segment by not brushing them loose or you can dispose them into a seperate container.