An investigation on chilling injury sensitivity and quality changes of banana fruits (Musa AAA) stored at two different temperatures (7 and 10oC) was carried out in the laboratory conditions. Bananas were harvested at 85 percent maturity, cleaned by fresh water to remove latex, then treated with 0.5 percent Benomyl and dried at, room temperature. Then banana fruits were placed in carton boxes and transfered to low temperature for storage. The results showed that bananas were susceptible to chilling injury at both 7 and 10°C. Chilling injury resulted in several physical and biochemical changes such as discolouration of peel (reduction of L value), abnormal changes of pulp texture. Cool-stored bananas riped abnormally with low content of total sugars. However, bananas stored at 10°C were affected less than those stored at 7°C.