The search for techniques that extend shelf life of guava (Psidium guajava) fruits, and reduce its postharvest losses is desirable. The objective of this work was to evaluate the effects of concentrations of competitive ethylene antagonist calcium salts on conservation of ‘Sardar’ guava fruits. Treatments consisted of 0.5%, 1% Calcium Nitrate, 1%, 2% Calcium Chloride and 0.5%, 1% Calcium Sulphate for 12 days followed by storage at room temperature. The application of 1% calcium chloride for 12 days was efficient in delaying loss of skin colour and in keeping fruit firm at room temperature storage. The calcium nitrate at 1% concentration was efficient in delaying skin colour loss only when fruits were stored at 25°C. The effect of calcium nitrate was quite significant on the reduction of acceptability in both the year. The product was efficient in delaying the ripening of fruits and the calcium chloride 1% showed the best effect.

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