PROCESS OF RIPENING IN THE TOMATO. 31 
ences in taste found in commercially shipped fruit. Turning toma- 
toes showed less difference from vine-ripened fruit than did the green 
fruit and compared favorably with normal tomatoes not only in 
composition but also in taste. 
The effect of lack of ventilation on ripening was to increase the 
acid content approximately 138 per cent over that of vine-ripened 
fruit. The flavor of tomatoes ripened without ventilation was very 
inferior. The soluble carbohydrate content showed a decrease of 
nearly 21 per cent. Commercially ripened green fruit, wrapped with 
one paper, showed an increase in acid of approximately 102 per cent 
and a sugar decrease of nearly 5 per cent compared with correspond- 
ing tests of vine-ripened tomatoes. The results of wrapping with 
three papers were less marked and are difficult to explain. 
The data seem to justify the conclusion that wrapping probably 
modifies the course of ripening to such an extent as to account for 
marked changes in taste and flavor. The combined results of pick- 
ing fruit green, of wrapping, and of closing the cars in transit probably 
account for the total differences existing in quality between com- 
mercially shipped and vine-ripened tomatoes. 
