Banana cultivation for exportation follows certain practices to protect the fruit so it meets the quality demanded by the market. The practice of bagging the fruit in the field not only protects the fruit from insects, it also protects them from burns or aerial application of agrochemicals. Bagging also accelerates the processes of the growth of the fruit by shortening the flowering to harvest time and increasing the diameter of the fruit in a shorter time. This project was conducted at the Commercial Banana Farm at EARTH University, and evaluated the effect of using polyethylene bags of five different colors. The hardness and color of the cuticle of the banana fruit were tested, and ere directly affected by the opaqueness of the polyethylene bag The fruit that was covered with the most opaque bags were the ones with less resistance and the least intense color meanwhile the bananas in the less opaque or with no bag showed that the shell was thicker and more resistant, revealing that the intensity of the color of the shell is related directly to its resistance. The white bag had the best results, producing a fruit with a more resistant cuticle, better than all the other treatments.