This study was conducted to assess the effect of ethylene gas on ripening behaviour of banana. The experiment was laid out in Factorial Completely Randomised Design consisting of two factors with four levels replicating thrice in postharvest laboratory at college of horticulture, Rajendranagar. Banana (fruits harvested at 85% maturity stage were collected from farmer's field were exposed to different ethylene concentrations (50 ppm, 75 ppm, 100 ppm and 125 ppm) along with different number of

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... sings (6 pulsings in 24 hours @ 4 hrs. interval, 4 pulsings in 24 hours @ 6 hrs. interval, 2 pulsings in 24 hours @ 12 hrs. interval, 1 pulsing in 24 hours @ 24 hrs. interval.) in low cost ripening chamber. The increasing trend was observed in physiological loss in weight (PLW %), pulp to peel ratio, fruit colour score. Whereas decreasing trend was observed in fruit firmness, peel thickness. Among all the different treatments ethylene @ 100 ppm with 2 pulsings in 24 hours @ 12 hrs. interval resulted best.