Freshly harvested and fully matured guava fruits (Lucknow-49) were hydro-cooled at 2 ±1 °C for 10 min and pretreated with different treatments viz., calcium chloride (2 %), hydrogen peroxide (1 %), benomyl (0.1 %), neem oil (2 %), lemon grass oil (0.2 %), cinnamon oil (4 %) and ozone (150 mg/h). Fruits were packed in 50 µm LDPE bags and stored at 10 ± 1 o C. Control fruits without any pre-treatment were stored at low as well as room temperature. The biochemical, sensory and microbial parameters

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... of the guava fruit were recorded at 5 days interval during storage. Minimum TSS (14.1 o Brix) and total sugar (8.94 %) were observed in ozone treatment while maximum titratable acidity (1.13 %) and ascorbic acid (236 mg/100 g) was observed in ozone treatment on 30 days of storage. Maximum sensory score was found in ozone and in cinnamon oil treatments. Microbial parameters viz., total plate count, E.coli, salmonella and yeast and mould in the fruit were found absent for ozone, cinnamon oil, neem oil and hydrogen peroxide treatments. Maximum changes in biochemical, sensory and microbial parameters were found in control at room temperature followed by control at low temperature. Shelf life of guava fruit could be increased up to 30 days with minimum changes in biochemical, sensory and microbial parameters when the fruits pretreated with ozone (150 mg/h) followed by packaging in 50 µm LDPE bags at 10 ± 1 o C storage temperature.