Various chemicals and plant growth substances have proved useful in checking respiration and transpiration etc. that are responsible for spoilage of fruits along with improvement in physico-chemical aspects and post-harvest life. Therefore, the fruits of guava cv. Allahabad Safeda was given a pre-harvest ten treatments with spray of NAA and SA each @ 100,200 and 300 ppm and ascorbic acid 75, 150 and 300 ppm on winter season crop firstly four weeks before harvest and again spray was superimposed on the same trees two weeks before harvest to enhance shelf life. Treated fruits were harvested 15 days after second spray, then packed in CFB boxes of 4 kg capacity and kept in cold room. As the storage advanced fruit size and weight were declined after the 7^th day followed by a further decrease in the 14^th day and 21^st day. The average fruit size was found the highest in NAA 200 ppm and fruit weight in SA 200 ppm at the end of the storage period. Color development of fruits was found best with SA treatments. Fruit firmness was retained maximum in SA 200 ppm and palatability rating value noted higher in NAA 200 ppm. TSS of fruits gradually declined with the storage time, however, sustained to an appreciable level with 200 ppm NAA. Total sugars and vitamin C content were estimated higher and acidity lower in NAA 200 ppm treatment during storage. It was concluded that pre-harvest application of either NAA 200 ppm or SA 200 ppm applied twice effectively improve physico-chemical traits and maintained shelf life for up to two weeks in cold storage.