Effects of Growth-regulating Substances on the Carbon Dioxide Evolution and Post-harvest Ripening of Tomatoes.

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Abstract
Ripening time of mature-green tomatoes was shortened by application of solutions of 2,4,6-trichlorophenoxyacetic acid and ammonium thiocyanate in concentrations of 500 and 1000 ppm. Treatments were most effective when applied at least 6 days before appearance of red color. Accelerating substances did not affect constituents of ripened fruits as revealed by analyses of pH, soluble solids, ascorbic acid, and pectin methyl-esterase activity. While climacteric rise in CO2 evolution appeared earlier in treated than in untreated fruits, climacteric peaks of individual fruits were not higher than those of untreated fruits. Larger quantities of CO2 evolved from treated fruits apparently resulted from earlier appearance of the climacteric.