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The ability of modified (MA) atmosphere systems and chemical inhibitors to prevent ethylene - stimulated banana fruits ripening was investigated with Giant Cavendish bananas. Silicone membranes and diffusion channels, installed on the experimental chambers, were used to maintain stable gas concentrations and high humidity levels, which were optimum for banana storage at 15C. A silicone membrane window, or diffusion channels, were installed on laboratory scale chambers and used to provide atmospheres with modified CO2/O2 concentrations. Chemical inhibition of fruit ripening was assessed by applying treatments with ethylene oxide (EO) and sulphur dioxide (SO2). Fruit stored at regular atmosphere (RA) was wrapped in perforated polyethylene bags while fruit stored in MA was sealed in experimental chambers. The gas concentration in chambers was analyzed using gas chromatography. Fruit quality was evaluated through sensory evaluations and physiological assessments.