Vacuum impregnation is a technique applied by matrix engineering as the mechanism to incorporate the solutions to the interior of an alimentary matrix. The development of the color of the pulp of unripe Banana (PUB) (Musa cavendish) was evaluated in different storage conditions: Time 0, 3, 6, 9, 12, and 15 days, Temperature 4, 20, and 30°C, packed with vacuum (WV) and without vacuum (NV) under sulfite treatment (500, 1000, 1500 mg/kg PUB) and the antioxidant interaction (60, 90, 120 mg/100 g PUB), acidulant (50, 150, 250 mg/100 g PUB) using the vacuum impregnation (VI) technique. The parameters of color were evaluated using CIEL *a *b *, in terms of lighting (L*) and chromaticity a* and b*. The ANOVA test showed significant statistical differences (P <0,05) in all the parameters related to the times of storage, temperature, packing conditions, areas of the pulp, and concentration of the solutions. In all of the cases the core part of the pulp was darker than the external part. The storage of the Banana pulp at 4°C, packed under vacuum, allowed to get acceptable commercial characteristics of color during the 15 days of storage. The treatment with metabisulfites at 500 mg/kg PUB and the combination of Ascorbic (90 mg/100 g PUB) and Citric (50 mg/100 g PUB) acids, gave the best characteristics of color in time at the different temperatures and concentrations