Guava fruit is a typical tropical fruit. Chilling injury is a major problem during postharvest and cold storage. The chilling injury symptoms include peel scald, browning, breakdown and brown in pulp, abnormal ripening, and easily decay. 'De-Wang' is the most tolerant to chilling among the cultivars we investigated in this study. Our results showed that the optimal temperature for storage and period are: 'Shoei Jing', 5 to 10℃ for 14 to 21 days; 'Jen-Ju', 5℃ for 20-27days; 'De-Wang',1℃ for 28 days; 'Li-Tzu', 10℃ for 7- 14 days. The quality was constant and no chilling symptom occurred, if the guava fruits were still set at low temperature (<5℃) following cold quarantine treatment. The cooling velocity of forced-air cooling is the fast of three precooling methods. To prevent guava fruit from chilling injury, heat treatment was used before low temperature storage and transport. The optimal heat air condition were treated hot air 55℃ for 2 or 4 hour, 42℃ for 1 day and 38℃ for 1.5 days, respectively.