The present paper was conducted to study the influence of different packaging materials on the quality of banana figs. After passing through rubber holes, slightly smaller than the bananas,, the full ripened peeled fruits were treated with SO2, dehydrated and packed in the following types of material: aluminum foil, cellophane film, polyethylene film and aluminum foil plus polyethylene ("combined"). The effects of the different packaging materials on the quality of banana figs were evaluated in terms of color, flavor, texture and overall quality. The results showed that, up to 45 days storage, the quality of banana figs packed in polyethylene film, in aluminum foil, and in the "combined" was satisfactory for all attributes studied. At 75 days storage the polythylene film was the best for overall quality. On the other hand at 105 days storage, none of the packaging materials under study was able to maintain the overall quality of the product. The cellophane film was also found to be the best material for color, up to 105 days storage. However, this material presented some limitations concerning to texture and attack of insects to the banana figs.