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Banana is one of the important tropical fruit crops of the world including India. Though India is the largest producer of banana, its short shelf-life seriously limits the export, market and utilization of the fruit. Banana when ripened is a soft and very delicate fruit with a post harvest shelf-life of 5-10 days. Being a high perishable fruit, it suffers post-harvest losses estimated to be more than 25% (Srivastav and Sanjeev Kumar, 2002), since banana is a climacteric fruit controll of ripening is important to improve its utilization. The fruit ripening can be delayed by lowering the storage temperature and by using special chemicals. As banana suffers chilling injury at a very low temperature and use of chemicals has led to many health hazards, there is a need for a safe bio-based chemical which can delay ripening. Dibble et al. (1988) stated that deterioration of fruit quality physiologically correlates with reduction of polyamine

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