The experiment was conducted to study the effect of exogenous salicylic acid (SA) treatment (water, 100, 300 and 500 µM) on fruit repining of guava cv 'Baladi' during 12 days shelf-life at room temperature. Fruit were harvested at three different maturity stages: green mature stage (G), green yellow (GY) and yellow stage (Y). Thereafter, fruits were immersed in SA solutions for 20 min.  Fruit were immersed at high level 500 µM had less IL%, degradation in total phenol, fruit browning and maintained the amount of vitamin C. Moreover, it had higher fruit firmness and color (h^O), compared with other concentrations of SA and water-control.