But, I'm going the other way.
The fast track process is to expose the fruit to an ethylene rich atmosphere for a few hours.
It accelerates the ripening process.
They do that with tomatoes using ethylene oxide and have for years. EO is naturally occurring in tomatoes.
I've worked many times at a site in Colombia where one side of the valley was banana groves.
I noticed over the years fewer & fewer unpicked fruit on the ground. Those unpicked fruit would ripen to rotten & the stream water would run yellow.
I think they started picking earlier, then used the ethylene chamber to ripen for market, because less fruit had time to fall to the ground.
BTW: the other side of the valley was coffee. I saw guys picking beans many times. You can have that job!