The market for fresh-cut vegetables had been grown rapidly due to the changes in lifestyle pa ern and also health benefi ts associated with these foods. The pre-treatment of fresh-cut banana pseudo stem was done with two diff erent anti-browning agents (ascorbic acid, potassium meta bi-sulphite (KMS)) at 1% for 15 min to determine the eff ect of a change in color (browning). The samples pre-treated with KMS had minimum decrease in color value of ‘L’ (70.41) and ‘b’ (20.94) value whereas there was a minimum increase of ‘a’ (1.28) value in 35 days of storage at 8±2°C which is the most desired quality for reducing the browning eff ect. The optimized pre-treated fresh-cut banana pseudo stem packaged in low-density polyethylene (LDPE) was stored at two diff erent storage temperatures of 27±2°C and 8±2°C. Among which minimum quality changes were seen at 8±2°C with physiological loss in weight (2.3 %), colour values such as ‘L’ (70.41), ‘a’ (3.30) and ‘b’ (17.1) and fi bre content (0.8 g/100g) remained same during its storage days. The minimum growth of bacteria and fungi was also found as 3.64 × 105CFU/g and 2.76 ×103 CFU/g in 35 days of storage. The sensory evaluation of minimally processed fresh-cut banana pseudo stem had maximum overall acceptability of 8