At 20[degree]C. respiration of green bananas was rapid and the CO2/O2 ratio was practically unity, indicating that oxidation consisted solely of combustion of carbohydrates. At 12[degree]C. respiration was about 1/3 as rapid; ripening was not only slowed down but normal ripening was prevented even when raised to favorable temp. The low temp. prevented development of a bright yellow color, high quality, and aroma.