The experiment was conducted at the Fruit research station, Sangareddy, Medak during 2010-2011 to find out the effect of different levels of perforations in polypropylene bags on ascorbic acid and overall acceptability of banana fruits under ambient as well as cold room conditions. The experiment was carried out in CRD with factorial concept and the treatments were replicated thrice. Grand Naine banana fruits were harvested at 90-95% maturity and packed in poly propylene bags (100 Gauge, 28 cm x 22 cm). The bags were perforated with 5, 10, 15, 20, 25 and 30 pores without pores compared with unwrapped control. The diameter of each opening of hole is 0.5mm. packed fruits kept under ambient and cold room conditions. Observations recorded on ascorbic acid and organoleptic scoring at specific day intervals. Ascorbic acid content gradually decreased with the storage period progressed in all the treatments. Among the treatments, the highest ascorbic acid content was observed in fruits packed in polypropylene bags with 5 pores (9.93 mg/100g) over control (8.54 mg/100g) in ambient storage condition whereas in cold storage condition, among the treatments the highest ascorbic acid content recorded in the fruits packed in polypropylene bag without pores (11.62 mg/100g) followed by 5 pores (11.28 mg/100g) over control (10.34 mg/100g). Irrespective of treatments, the maximum organoleptic score was observed on 9th day in ambient storage and on 15th day in cold storage. Among the treatments, fruits in bags with 5 pores exhibited maximum score both in ambient as well as in cold storage conditions. Fruits in 5 and 10 pored bags showed the best appearance and excellent overall acceptability on 15th day of cold storage. The treatment without pores did not ripen during cold storage.