This study was undertaken to extend the shelf-life of fresh-cut guava slices of Surahi variety at lower temperature by delaying enzymatic activity. Freshly harvested guavas were subjected to wash with sterilized water, cut into uniform sized slices and removed there seeds. Then slices were packed in plastic boxes after dipping in anti-browning solutions of ascorbic acid (0.9%, 1.8% or 2.7%) and cysteine (0.4%, 0.8% or 1.2%) for eight minutes. Physico-chemical and sensory attributes were evaluated during 24 days of storage at 5oC + 2oC. Dip with 1.8% ascorbic acid treatment prevented product browning and colour properties till 8 days of storage. Firmness and sensory attributes presented the maximum changes. Maximum activity of 1.8% ascorbic acid against enzymatic browning showed that fresh-cut guava slices remain acceptable till 8 days of storage 5oC.