Guavas were randomly distributed into four groups of 100 fruit per group. Fruit of group 1, group 2, group 3 and group 4 were dipped into solutions of 0 (control), 0.5, 1.0 and 2.0% chitosan for 1 min, respectively. Fruit were allowed to dry for 30 min at room temperature and placed into unsealed plastic bags (0.04 mm thick) and each bag contained 5 individual fruit with 20 bags per group, and then stored in four incubators (Sanyo MIR 553 Model, Gunma, Japan) held at 11◦C (with 90–95% RH) for progressive assessments. As storage at 11◦C showed the best quality of guava fruit pulp (data unpublished), the temperature was chosen to be used in this study. All assessments were conducted with three replicates.