Abstract: In order to investigate the correlation between starch degradation and ethylene release content of banana fruit, banana fruits stored at 25, 20 and 16℃ were used to detect the changes of the ethylene release content, total starch, amylose and amylopectin contents of fruits by physiological and biochemical methods. The results showed that: (1) the ethylene release content at 25℃ was higher than that at 20℃ and 16℃, its content at 25, 20 and 16℃ was 2.480 ng/(g · h) (5 d), 0.505 ng/(g · h) (6 d), and 0.281 ng/(g · h) (8 d), respectively; (2) the degradation rate of total starch, amylose and amylopectin at 25℃ was significantly faster than that at 20℃ and 16℃; the contents of total starch, amylose and amylopectin of fruits stored at 25℃ for 7 d were 0.6, 0.36 and 0.24 μg/g, respectively; the contents of total starch, amylose and amylopectin of fruits stored at 20℃ for 7 d were 1.69, 0.56, 1.13 μg/g, respectively; and the contents of total starch, amylose and amylopectin of fruits stored at 16℃ for 12 d were 2.2, 0.81, 1.39 μg/g, respectively; (3) correlation analysis showed that the ethylene release content at 25℃ had a highly and significantly negative correlation with the change of amylopectin content, while no correlation was found between the ethylene release rate and amylopectin content at 20℃ and 16℃. These results suggested that high ethylene production at 25℃ may promote the amylopectin degradation in banana fruits.