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 and 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. (Socio-Economic/Food Technology & Industry)