Eight cultivars of guava were evaluated for their the physico-chemical attributes in winter. The guava fruits were procured from C.I. for Subtropical Horticulture, Lucknow and analysed in the Lab. of the Department of Applied Plant Science (Horticulture), B.B. Ambedkar University Lucknow (U.P.). The experiment was conducted in CRB design and replicated thrice considering two plants as a unit. The maximum fruit length, width, weight, volume were recorded in CISHG-1, followed by L-49. The highest specific-gravity was recorded in Lalit, followed by L-49. However the maximum TSS was recorded in L-49, followed by Lalit. The minimum acidity was recorded in L-49, where as the highest acidity were recorded in Shweta. The highest ascorbic acid was recorded in the cv.CISHG-1, followed by cv.CISHG-31. The pectin was recorded Shweta, followed by L-49. pH reading was recorded in the CISHG-1, followed by cv.CISHG-31.The greatest reducing sugar, non-reducing sugar & total sugar were recorded in Shweta, followed by CISHG-31.The TSS/Acid ratio & Sugar/Acid ratio were higher in L-49, followed by Allahabad Safeda & Lalit. Total sugar was found to have a significant positive correlation with reducing sugar, non-reducing sugar & acidity. However, acidity showed a significant negative correlation with reducing sugar, total sugar and ascorbic acid content of fruit, as far as ascorbic acid and pH of the fruits is concerned, these were recorded to be the highest in CISH-1 followed by CISH-31.