Guava (psidium guajava L.) is a vital source of minerals, vitamins, dietary fiber and antioxidants. Highly perishable nature and proning towards chilling injury, diseases, insect-pests and physical damage are the main drawbacks of guava after harvesting. Due to its delicacy the postharvest physiology, economic importance, effects of pre- and postharvest factors and maturity indices on fruit quality of guava are important primarily. Onset of different diseases, defects after harvesting and treatments applied after sanitation are also critically very important. Handling techniques and processes used to ripen and methods used to control the aging process can also contribute towards fruit loss up to a great extent. In this experiment guava were stored at 10°C with 80% relative humidity after treating with different levels of sulphate salt of magnesium followed by dipping in cellulose based edible coating hydroxypropylmethylcellulose (HPMC). The main objective of this coating was to enhance the shelf life of guava by inhibiting the respiration and also by binding the dissolved solids with salt application. Characterization of different analysis for quality attributes including physical, physiological and bio chemical analysis were performed after every 7 days interval till the fruit remains edible during the storage period of 4 weeks. Finally, data obtained was subjected to statistical analysis. It was concluded on statistical basis that Surahi variety T6 (treated with 5% MgSo4) showed best storage stability and kept its original quality up to almost 23 days after storage.