An experiment was carried out to determination of different effects of hot water and immersion on Total Soluble Solids (TSS) of Different Banana Varieties. The experiment comprised three factors, namely hot water treatments (control, 45°C, 50°C, and 55°C), times of immersion (five minutes and ten minutes) and varieties (Mehersagar and Sabri). The experiment was laid out in completely randomized design with three replications. Main effect of hot water treatments, immersion periods and varieties were showed significant on percent total soluble solid. An increasing trend in TSS contents was observed in all treatments at all stages of ripening. Incase of main effect maximum TSS was found in Control temperature, Sabri variety and five minutes immersion periods respectively. Between two Banana varieties Sabri showed maximum TSS than Mehersagar in all treated conditions. The control treatments consistently showed higher TSS than the treated bananas, although none remained fresh by the 9th day. Five minutes immersed fruits showed maximum TSS than ten minutes in main and combined treatments. Longer immersion period had significantly effects and less increase TSS of the bananas than shorter immersion period. Among the treatments, both varieties showed lowest TSS in five minutes immersion at 50°C temperature than other treatments. Hot water treatment is better than untreated banana for storage and quality of banana.