Mature unripe banana cv. Grand Naine fruits were treated exogenously with 1mM putrescine (PUT) for 30 min while distilled water served as a control, then the treated fruits were packed with 200 guage polythene cover and stored at 13OC and 80-85 % RH for 15 days + 20 days (ambient storage). Observations on different physicochemical characteristics showed that the application of 1mM PUT significantly delayed the loss of firmness (1197.5g vs. 815.12g in control); reduced respiration rate (81.49 vs. 118.46mlCO2/kg/h); recorded lower pulp to peel ratio (1.95 vs.2.33); delayed accumulation of total soluble solids content (13.42 vs.15.55 °B); maintained higher titratable acidity (0.25 vs. 0.17 %); delayed peel color changes and registered lowerL* (77.62), a* (0.78) andb* (35.60) compared to the untreated fruits. The results clearly suggested definite role of PUT in delaying the ripening changes in banana cv. Grand Naine.