Guava fruit (cv. '1050' and 'GA 11-56') stored at 20°C had a storage life of ? 1 week. Cool storage in the temperature range 0-10°C extended the post harvest life for ? 2 weeks. The main changes which limited the storage life were the development of rots and degradation of flesh tissue. Storage at 0°C considerably reduced rotting but there was pulp injury at this temperature. The optimum storage temperature is 5°C.