Fresh cut (FC) makes guava more susceptible to perish, causing an increase in respiration, chemical reactions, microbial contamination and water evaporation. Edible coatings and low-temperature storage are effective techniques in maintaining the postharvest quality of fresh produce. Aloe vera (AV) gel or chitosan (1.5% and 2% solution, w/v) was used to coat FC guava, and the coatings on fruits were then air-dried. Coated FC guava were placed in a polypropylene (PP) box and stored in a refrigerator (5 ± 1°C and 50 ± 5% relative humidity). The efficacy of coating was assessed by determining respiration rate, firmness, weight loss, external colour change, ascorbic acid content, total soluble solids (TSS), pH, total sugar, reducing sugar and some visual attributes. Edible coating, especially AV gel, helps to control respiration and to delay reaching a climacteric peak (maximum respiration) during storage as it is shown that uncoated guava slices reached their climacteric peak at 4 days, while it was needed 6 and 8 days for chitosan (1.5% and 2% both) and AV gel coated ones, respectively. AV gel preserved fresh-like appearance and all other postharvest quality of FC guava for a longer period compared to uncoated or even chitosan-coated ones throughout the storage.