Maerere, A. P.Munubi, R.2017-03-012017-03-012008-060856-668xhttps://www.suaire.sua.ac.tz/handle/123456789/1322Tanzania Juornal of Agricultural Sciences. 2008 Vol. 9 No.1, pp 101 -109This study was conducted in order to describe the effect of traditional practice of forcing ripening of banana by the application of smoke and to determine the effect of the practice on the quality of banana destined for sale as dessert fruits by traders in Morogoro, Tanzania. Culiioar "Grand nain" (AAA - Cavendish subgroup) localb] known as "Mnoike" is the major dessert banana in the Morogoro district. The fruit is harvested at a maturity stage equivalent to the full three quarters. They are smoked on the day of harvest before being transported for sale to the urban markets two days later. Results show that at similar stage of maturity at harvest, smoke ripened fruits did not differ signifienntly (P=0.05) in terms of measured quality parameters as pH (acidity) of the pulp, soluble solids (14.9 - 23.0% Brix) and sugar contents 20.0 - 20.3mg/100ml) from fruits treated with ethylene or ripened naturally. Major differences observed were that smoking induced rapid ripening, which occurred within 2 days, but resulted in green ripe fruits, with relatively shorter shelf life (2 - 8 days). It is considered that, the heat from the fire producing the smoke, raised the temperature in the ripening pit causing the softening of the fruit pulp or high respiration rate that hastened ripening and fruit deterioration.enBananaHarvesting stageSmoke ripeningAciditySoluble solidsArticle