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The levels of the sesquiterpene hydrocarbon, a-farnesene were found tobe higher in green bananas (Musa accuminata AAA) that were more susceptible to the development of chilling injury. The levels of a-farnesene were further increased by storage of the fruit at low temperature.chilling. The fruit from each district was held at 0 C and 20 C in air. At various intervals, a sample of peel (40 g) was obtained from two fruit in each treatment. The volatile compounds were obtained from the tissue by vacuum sublimation (12) and extracted from the aqueous solution by shaking it with chloroform (1 ml) and centrifuging the mixture at 5000 rpm for 10 min. The volatiles in the chloroform solution were analyzed by flame ionization gas chromatography (10,ul of solution were injected on 1.5-m column of 5% SE-30 on 60-80 AW Chromosorb W, column temperature 115 C, injector temperature 150 C, and carrier gas N2 at 30 ml/min).