Ethylene, a plant hormone synthesized by enzymes 1-Aminocyclopropane-1-carboxylic acid synthase (ACS) and 1-Aminocyclopropane-1-carboxylic acid oxidase (ACO), acts as a key regulator of ripening and senescence, signaling the onset of ripening as fruits mature (Alina et al. 2023). During ripening, fruit firmness decreases, sugar content increases, acidity decreases, aroma volatiles are released, and the true flavor of the fruit develops, making it more appealing for consumption (Shi et al., 2023). While natural ripening enhances flavor and nutrient content, it is a slow process dependent on climatic conditions, leading to significant losses for farmers and consumers due to short shelf-life and storability capacity (Daboser et al. 2022; Mohammed et al. 2023; Priyadarsani & Kar, 2022).

Smoking is a traditional and conventional method used to speed up the ripening process of fruits like bananas, by subjecting them to smoke exposure. This process induces changes in physical and biochemical parameters within a set time frame. Ripening induced by smoking alter the fruit physical attributes such as color, appearance, firmness, and biochemical composition (Rahman et al., 2022; Maduwanti & Marapana, 2019). Despite it offering quicker ripening, there are some drawbacks to consider, as smoking can result in lesser peel yellowness, and variations in aroma and sugar to acid ratio in fruits. Moreover, during maturation phase the breakdown of cell wall components can affect fruit overall texture and quality (Prasanna et al., 2007). Smoking-induced ripening is linked with health and environmental issues, with concerns about nutrient loss and potential health risks from smoke exposure. Therefore, monitoring is crucial throughout the process to address challenges like uneven ripening and shorter shelf life. The environmental consequences of smoking must not be unnoticed, as it leads to toxic smoke emissions and pollutants affecting both human health and the ecosystem. It is vital to understand that not all fruits respond equally to smoking, with variances observed between different types (Igbeor et al., 2023).