Banana fruit are typically harvested at a green preclimacteric stage prior to sale. The green life (GL), which is defined as the number of days between harvesting and initiation of the natural ripening process, is important for harvesting, shipping and marketing. Sigatoka disease (SD) has previously been shown to influence the postharvest quality of banana fruit. The present study was conducted to determine (1) whether there is a relationship between the level of SD severity and the banana quality as characterized by several pomological traits and fruit green life, and (2) whether there is a level of SD severity that is acceptable for fruit exporting. In an experiment conducted with fruit harvested at a constant physiological age, our results showed that the disease decreases fruit GL. Based on the relationship established between SD severity and GL, it is possible to define an acceptable disease level threshold corresponding to a specified GL. Additionally, we found that high SD infections caused a reduction in fruit weight but did not affect fruit size. Possible explanations are discussed.