The ripening process of bananas is complex, involving natural ethylene production that softens the fruit and converts starches to sugars. In contrast, artificial ripening employs chemicals like calcium carbide to produce acetylene gas, which accelerates ripening but can introduce harmful substances such as arsenic. Visually, artificially ripened bananas often appear brighter yellow and may retain a greenish hue, while naturally ripened bananas change color gradually. Scientific studies indicate that the chemical composition of artificially ripened bananas differs, potentially affecting taste and nutritional value. Recent technological advancements, including near-infrared spectroscopy and machine learning, have made it easier to distinguish between naturally and chemically ripened fruits with high precision. Although artificial ripening meets market demand, it poses health risks and may compromise fruit quality.