Philippine bananas were ripened at various temperatures(18$^{circ}C$, 21$^{circ}C$ and 25$^{circ}C$) for 5 days and stored at 13$^{circ}C$ and ambient temperature(13-20$^{circ}C$) for 16 days. Their quality changes were evaluated during the storage. The color chart number and soluble solids of bananas before storage showed 4.2-5.2 and 18.7-18.8$^{circ}$ Bx at 18$^{circ}C$ and 21$^{circ}C$ ripening and 5.5 and 20.1 $^{circ}$Bx at 25$^{circ}C$ ripening, respectively. Weight losses reached about 1% around 10 days in all storage conditions. Soluble solids increased initially for 4-6 days and then decreased slightly. Color chart number changed from 4.2-5.5 after ripening to 7 after 2-4 days storage. Blackening of 18$^{circ}C$ and 21$^{circ}C$ ripened bananas occurred after 4 days storage at 13$^{circ}C$ and after 2 days storage at ambient temperature. Decay of 18$^{circ}C$ and 21$^{circ}C$ ripening bananas increased from 2.1% after 6 days at 13$^{circ}C$ storage and 4.2% after 4 days at ambient temperature storage to 75-100% within 2-4 days after that times. The decay of 25$^{circ}C$ ripened bananas rapidly increased after 2 days at 13$^{circ}C$ storage and at the initial at ambient temperature storage.