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; Maduwanthi & 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 (Igiebor et al. 2023).