Guava is one of the most popular fruit grown in the tropical, sub-tropical and some parts of arid regions of India. Retailing of guava fruit in India is usually carried out without refrigeration. Therefore preservation of fruit at room temperature is highly desirable to reduce post-harvest loss and improve its commercialization. The post-harvest loss of guava in India is about 25-30%. Post-harvest dipping is one of the emerging technologies to increase the shelf life of fruits by retaining the fruit quality and control of the spoilage. The present investigation was carried out with this main objective to compare the efficacy of calcium chloride and calcium nitrate for shelf-life enhancement and fruit quality of guava. Fruits were treated with 1% of calcium chloride and calcium nitrate, 2% of calcium chloride and calcium nitrate and no treatment for control samples of guava. The physiological loss of weight, chemical parameters like TSS, ascorbic acid, and reducing and total sugar content were observed and compared with untreated guava fruits. In the current study it was observed that reduction in PLW and retention of ascorbic acid was more in 2(No3)2 treated samples than the other samples. However, TSS, reducing sugars and total sugars were retained more in 1cl2 treated samples than the other treated samples when compared with control samples of guava. The application of 2(No3)2 and 1cl2 recorded a potential shelf life of guavas during storage.