Influence of galangal treatment on the storage effect of psidium guajava was investigated for the first time. The optimum galangal treatment plan was 10%galangal extraction solution mixed with the same volume 6 % corn-starch solution, which was used to soak psidium guajava for 2 h, five indexes were detected by physicochemical analysis method, including vitamin C, water content, soluble solids content, titratable acid and good fruit rate. Results showed that from 5 days to 14 days after storing, the psidium guajava with galangal treatment showed the following changes:vitamin C content dropped from 318.20 mg/100 g to 173.77 mg/100 g, water content descended from 85.66%to 85.24%, soluble solids content declineded from 13%to 12%, titrat-able acid content decreased from 0.45%to 0.40%, good fruit rate kept 100%. So, galangal treatment could effectively delay the decrease of vitamin C content, water content, soluble solids content and titratable acid, could markedly delay the decrease of edible quality and improve the storable property of psidium guajava.%研究高良姜处理对番石榴贮藏效果的影响。高良姜处理的最佳保鲜方案是10%高良姜提取液与等体积6%玉米淀粉溶液混合后浸泡番石榴2 h；利用理化分析方法测定了果实中维生素C、含水量、可溶性固形物（SSC）、可滴定酸以及好果率等5个指标。结果表明，经高良姜处理的番石榴果实从贮藏后的第5天到第14天，维生素C含量从318.20 mg/100 g降到173.77 mg/100 g，含水量从85.66%降到85.24%，SSC从13%降到12%，可滴定酸从0.45%降到0.40%；好果率则一直保持在100%。因此，高良姜处理有效地延缓了贮藏中番石榴果实维生素C、含水量、可溶性固形物和可滴定酸含量的下降，能显著延缓贮藏中番石榴果实食用品质的下降，提高其耐贮性。
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