Banana fruits `Cavendish' type were obtained from a warehouse at color green stage. At arrival, fruits were taken out of boxes, dipped into a thiabendazole solution for 5 minutes, dried at room temperature and separated into three lots. One lot was sprayed with Fresh Seal™ (FS) at 3 °Brix, a second lot was treated with Semper Fresh™ (SF) at 1.2%, and the third was left as a control. After that, all fruits were packed again inside the plastic bags within the original carton boxes. Film-coated and control fruits were ethylene treated for 24 hours at 150 ppm, and vented for 24 hours until they reached color 3 (more green than yellow). After that, film-coated and control fruit boxes were collected inside 238-L airtight containers to apply Smartfresh™ (SMF) treatments at 0 and 300 ppb for 12 hours at 22 °C, complementing six different treatments. Later, fruits were stored at 22 °C and 80% to 90% relative humidity for 5 days to follow up changes. Quality evaluations were registered every day, including weight loss, firmness, color, CO2, ethylene, pH, titratable acidity, °Brix, and sugar spots. SF alone and the combinations SF + SMF and FS + SMF reduced weight loss as compared with the other treatments. SMF alone or in combination with FS or SF maintained higher firmness and delayed yellow color development as compared with the other treatments. Combinations of SF or FS with SMF delayed and reduced the incidence of sugar spots as compared with control fruits. Chemical characteristics were not significantly affected by the treatments, but SF + SMF had higher acidity and a lower pH. All treatments reached between 20 and 21 °Brix after 5 days. The data show that combined treatments of SMF and film coatings reduce sugar spot incidence, improving appearance and extending yellow life of fruits.