Abstract: In order to investigate the variation and correlation between fruit firmness and starch metabolism of postharvest banana fruit. Postharvest banana (Musa sp. cv. ‘Brazil’) pulp was used to detect the changes in starch metabolism and pulp firmness. The results showed that pulp firmness and total starch content were gradually decreased after postharvest banana fruit. Total amylase activity increased obviously with a decrease in the pulp firmness. A single peak was observed for α-amylase and β-amylase activity of banana fruit during storage. Correlation analysis showed that the change of fruit firmness had a significantly positive correlation with total starch content while it had a significantly negative correlation with total amylase activity. No correlation was found between α-amylase, β-amylase activity and fruit firmness. These results suggested that the change of fruit firmness might mainly involved in the decline of total starch content and the increase of amylase activity of postharvest banana fruit.