CA storage condition inhibits ethylene production and retards the rate of banana ripening (Quazi and Freebrain, 1971). However, care has to be taken because low oxygen can cause fermentation/anaerobic respiration. Therefore, it is necessary to formulate different combinations to delay ripening of banana fruit, while allowing them to subsequently ripen to good quality. Liu (1976) reported that pretreated bananas (ethylene treated) sto- red for 28 days in 1% oxygen at 14°C remained green and firm until the end of storage, but started to ripen almost immediately after these were placed at 21°C in air without addition of ethylene treatment. Acedo and Bautista (1993) reported that fruit can be successfully stored under low oxygen conditions without raising the carbon dioxide in the atmosphere. According to the study of Ahmad et al. (2006) unripe fruit did not synthesize significant amount of ethylene at 18°C unless the oxygen level was above 7.5 to 8.0. Storage in reduced oxygen and increased carbon dioxide reduced the respiratory activity and slowed down the ripening processes. Nair et al. (1992) observed that oxygen and carbon dioxide quickly equilibrated when bananas were removed from lower oxygen to normal air.