Guava is a perishable fruit due to intense metabolic reactions during ripening. Through the maturation index is possible to determine the post-harvest quality of the fruit.The use of multiple variables for determining the maturity stage facilitates the characterization stage of fruit development.The aim of this work was to correlate the rates of maturation and evaluate rates considered adequate for determining the appropriate point to harvest 'Paluma' guava designed to pulp industry. Fruits harvested at four maturity stages were analyzed for their characteristics of Vitamin C, TA, SS, SS/TA, pH, weight, transverse and longitudinal dimensions, skin color (Hue °) and flesh firmness. The experimental design used was a completely randomized design with four treatments and five replicates of five fruits per plot. Data were subjected to analysis of variance and Pearson correlation between variables. There was a strong direct relationship between the content of Vitamin C and SS and SS/TA values. These values increased during the ripening stages of the fruit, with a strong connection to the ideal point of maturation. The Vitamin C content showed a relationship strongly opposed to the levels of TA, °Hue, and flesh firmness, indicating that with the advance of fruit maturation and increased of Vitamin C levels, the values of the characteristics mentioned were reduced. The study also found that the weight, length measurements and pH of the guava variety analyzed showed no correlation with the other characteristics.