Therefore, the application of adsorbent materials is needed to keep the gas compositions on the safe limit. Earlier studies exhibited C2H4 adsorbent on the packaged fruit successfully extends the shelf-life of banana and pear (Noomhorm and Potey, 1993; Szczerbanik, et al 2005).However, little information that mentioned the effects of CO2 adsorbent on internal browning of packaged fruit