The research was conducted to extend the shelf life of guava fruits through individual and combined application of different edible coatings viz,: olive oil (100%), sesame oil (100%), tulsi leaf extract, aloe vera gel (100%), chitosan (2%), calcium gluconate (2%) and sodium alginate (2%) during 2020-2021 to 2021-2022. To evaluate the effect of different edible coatings on physical parameters on guava fruits during different storage period. The experiment was laid out in completely randomized block design comprised of 20 treatments with 3 replications. The result showed that all the edible coatings were significantly effective for enhancing the shelf life of guava fruits in both the year as well as pooled data over to control. Among the treatments, olive oil 100% + chitosan 2% was recorded significantly minimum physiological weight loss (1.43, 2.98, 5.54, 9.13, 11.02, 13.17 and 16.46 %), Decay/ Spoilage (1.78, 9.37, 13.77 and 16.10 %) and Marketable fruit retained (98.23, 90.64, 86.24 and 84.76 %) at 2, 4, 6, 8, 10, 12 and 14 days after storage respectively, which was at par with olive oil 100% + sodium alginate 2% and olive oil 100% + calcium gluconate 2 % as compared to other treatments in pooled analysis. Therefore, it is concluded that the edible coatings have to potential to extend the shelf life.