Abstract: The study aimed to investigate the effects of phenyllactic acid treatment on the qualities of banana fruits during storage taking banana fruits as experimental materials. The banana fruits were treated with 0.6% phenyllactic acid solution, and the water treatment was used as the control. The fruits were stored in 23 ℃ with relative humidity of85%. Quality parameters including peel color, fruit firmness, soluble solid contents, and ethylene release were measured regularly（every 2 days）, and the fruit decay rate changes and incidence were observed and recorded. The results showed that with the prolongation of storage time, phenyllactic acid treatment could effectively suppress ethylene release during the storage of banana fruits, maintain fruit firmness and peel color, slow down the accumulation of soluble solid contents, and effectively reduce the increase in decay rates and disease indices of banana fruits. Therefore,phenyllactic acid treatment can effectively delay the aging process of banana fruits after ripening, reduce the decay rates, and maintain the qualities, which plays an important role in prolonging the shelf life of banana fruits.