The effect of ethylene, acetylene and ethrel at 5 different concentrations on banana fruit ripening quality and acceptability at 20 C and 90-95 relative humidity was studied. Untreated fruits remained from and green for 11 days and reached colour index No. 4 in 13.75 days. Ethylene, acetylene and ethrel triggered ripening at all concentrations used. Thehigher the concentration is, the higher the ripening rate. Ethylene at 1000 PPM was the most effective treatment and fruits at that concentration reached colour inder No. 4 only after 2.75 days. Ethylene was 100 times more effective than acetylene and 20 times more effective than ethrel. Ethylene at 100 PPM, acetylene at 1000 PPM andethrel at 200 PPM gave the same fruit ripening rate and similar fruit quality and acceptability.