Guava cv. Apple colour is a commercial fruit crop for the grower in India but its self life is poor and its waste causes many economic problems. The aim of this study was to improve the shelf life of the fruit by the use of different chemicals composition, Waxol percentages and packaging materials. There were ten post harvest treatments-Bavistin (0%), (0.1%) and (2%) and Wax (0%), (6%) and (8%), and one storage condition i.e. (Room temperature). Their effects were accessed by complete randomized design with three replications. The treated fruits of guava were stored at room temperature. There was decrease in vitamin C (mg) and acidity during storage period of guava fruit under room temperature. The increase in TSS and juice pH and physiological loss in weight of fruit was noticed in storage period irrespective of post harvest treatment and room temperature. All the treatments were found better in respect of TSS & ascorbic acid content over control. On the basis of results obtained the treatment combination T₄ (Waxol 6% + Bavistin 0.2%) proved to be the best in terms of fruit quality and better shelf life at room temperature.

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