Two investigations were conducted to find ways to control enzymic browning in the elaboration of banana figs. Bananas were treated with SO2 by immersion in a solution of potassium metabisulfite of which were studied concentration, temperature, pH and time of immersion as well as the resting time of the fruits, after the treatments. The results showed that the best treatment was to dip the fruits for 10 minutes in the 2% solution at 40°C, and pH 2,9. Resting before drying did not improve the products. The shelf life of the products, with the best treatment reached 3 months, with commonly used celophane wraping. Preliminary tests, pre-heating before immersing the fruits showed the possibility of improving the penetration of SO2 and so the enzymic browning control.