A method for storing respiring produce, particularly bananas, during 
ripening is disclosed. The method allows bananas to remain in the ripened condition for an extended period of time while, at the same time, having improved 
sweetness and taste characteristics. In addition, the method does not require separate handling and 
repackaging of the bananas between the starting of the 
ripening process and storage / shipment of the bananas. In this method, 
ripening is initiated by inserting additional gas into the banana 
package, such that the gas medium comprises from about 2.0% to about 5.0% 
oxygen, from about 5.0% to about 15.0% 
carbon dioxide, from about 0.8% to about 1.5% 
ethylene, the remainder of the gas medium being predominantly 
nitrogen, for a period of from about 0.5 to about 5 seconds. The composition of the gas medium in the 
package is then adjusted such that the gas medium has a ratio of 
oxygen to 
carbon dioxide which meets the following conditions: (20.94−B) / C=from about 1.8 to about 3.8; wherein B is the percentage of 
oxygen in the gas medium, C is the percentage of 
carbon dioxide in the gas medium, and, further, wherein the percentage of oxygen in the gas medium is from about 1.0 to about 6.0, and the percentage of carbon dioxide in the gas medium is from about 3.0 to about 10.0.