Abstract: The softening and rotting are main problems in storage of banana fruits. The effects of Salicylic Acid (SA) on the ripening of banana were studied. The results showed that the treatment of the fruits by dipping in 500 μmol SA solutions for 6 hours had remarkable effects on keeping pulp firmness, decreasing the ratio of pulp to peel, delaying the degradation of starch and the accumulation of total soluble sugar. But too high concentration of SA (≥1000 μmol) was found to have no appreciable effects on the storage of fruit.