An investigation on the Effect of ethylene on ripening pattern of banana. CV Safed Velchi. Was undertaken at the Department of Horticulture, College of Agriculture, Dapoli during May to July, 2012. The experiments were laid out in Completely Randomised Design with seven treatments viz., T1- 100ppm ethrel; T2- 200ppm ethrel; T3- 300ppm ethrel; T4- 400ppm ethrel; T5- 500ppm ethrel; T6- Lime application; T7- Control and 3 replications. Banana bunches were harvested at 135 days after flowering, i.e. proper stage of maturity and utilized for ripening study at ambient storage condition. In case of ripening pattern, faster rate of ripening and lower shelf life are observed in higher concentration of ethylene compared to control and lime application. Higher concentration of ethylene helps to increase the ripening rate but decrease the shelf life and appearance, taste, colour, flavour and texture of fruits after specific days compared to control and lime treatment.