The research was conducted to investigate the effect of period of ethylene gas exposure on the ripening behavior of treated and untreated banana fruits cv. Safed Velchi. The experiment was laid out according to factorial completely randomized design and the sensory quality according to completely randomized design with 7 treatment of different exposure period of ethylene gas in ripening chamber. It was observed that the maximum physiological loss in weight was noticed in the treatment T6 i.e. 36 hrs exposure to ethylene gas in ripening chamber. From the ripening pattern, this clearly indicates that ethylene gas triggered the ripening process. More the exposure period to ethylene gas, faster the ripening process. All ethylene gas treated banana fruits (exposure period 6 to 36 hrs) except 6 hrs exposure period, recorded significantly higher sensory score for colour, flavour, texture, taste, and overall acceptability than untreated banana fruits. Thus, it is evident from the result that ripening of banana fruits could be accelerated by ethylene gas treatment in ripening chamber and it is possible to ripe the banana fruits