The guava has been highlighting among the Brazilian fruits, not only for its commercial value, but also for its nutritional value, aroma and characteristic flavor. The present study aimed to evaluate the correlation between the results obtained through analysis of images of guava fruits and traditional methods maturity evaluation. The experiment was conducted in the optics and post-harvest laboratory of the Faculty of Agricultural Engineering of the Campinas State University. A digital camera was used to capture images of guava fruits and a computer for image processing using a Python programming language. Sixty fruits were used, 30 mature guava fruits and 30 immature guava fruits. In traditional methods were conducted consolidated methodologies such as Total Soluble Solids, titratable total acidity, pH, color by the Hunter L, a and b. The fruits were cut in the equatorial region for extraction of the crude pulp and extraction of the juice and reading the titratable acidity, total soluble solids content and pH. The evaluation of total soluble solids was done by means of refractometer and expressed value in the Brix and titratable acidity in percentage of citric acid, by the titration of aliquot of the juice with 0,1N solution of NaOH, in the presence of phenolphthalein. From the results, there was a positive correlation between the traditional methods to evaluate the maturity and the parameters extracted from the digital images. According to the image processing, the fruits that highlighted in relation to the roughness in the image were those that presented in the traditional methods low SST / ATT ratio and very expressive values for color by the parameter Hunter a (green color), characteristic items for fruits immature, the opposite was observed for mature fruits, reinforcing the correlation.