Guava (Psidium guajava) faces a significant commercial challenge due to its susceptibility to rapid deterioration caused by inadequate postharvest handling techniques and storage knowledge. Following harvest, the ongoing respiration and ripening processes cause guava to enter the senescence stage quickly. This senescence stage leads to a decline in fruit quality, including dehydration, shrinkage, loss of firmness, and changes in surface colour and glossiness. These quality problems result in high wastage and reduced marketability. This book introduces a promising strategy for extending the postharvest shelf-life of the Cambodian guava cultivar by employing an edible coating. The process begins with developing an edible coating emulsion and progresses to optimising the parameters for applying the coating. Because guava is perishable, cold storage is essential to inhibit microbial growth and mitigate ripening-related physicochemical changes. By combining the developed edible coating with appropriate storage temperatures, this approach successfully prolongs the storage life of guava and enhances its marketability in distant regions.