Abstract: The pearl guava fruit has been stored under the conditions of normal temperature(25℃) and 10±1℃ respectivelyin the experiment. The physiological characteristics and the storage effect have been studied on following items: breath intensity,membranous infiltrative rate of the flesh, peroxide enzyme activity, content of VC, weightlessness rate and rot rate. It showedthat in the normal temperature, respiration rate changed slowly during the storing period and the climax occurred after 12d, whileanother climax after 16d in low temperature. The membranous infiltrative rate of the flesh showed uptrend at all times, and it washigher at the normal temperature than at the low temperature. On the contrary, peroxide enzyme activity showed downtrend,and it was lower at the normal temperature than at the low temperature with greater decline speed. The content of VC increasesbefore the climax and then declined, but the quantity of VC at refrigeration condition was higher than at normal condition’s.Weightlessness rate and rot rate were much greater at the normal temperature than at refrigeration condition. The rate of goodquality fruit at refrigeration condition after 20d is 86%, while it drop to 81.3% at the normal temperature after 16d. Refrigerationcould extend the storing period of guava fruit affectively.

Key words: psidium guajava, refrigeration, respiration rate, peroxide-enzyme, conductance rate