PROCESS OF RIPENING IN THE TOMATO. 27 
ficially acquire a much better color than vine-ripened fruit. The 
color is deeper and more even. 
Investigation has been made by Duggar (17) of the effect of various 
conditions on the development of the tomato pigment (called by 
this author lycopersicin) . He studied the effect of light and tempera- 
ture on its development and concluded that high color is independent 
of any direct effect of light and that fruit will redden perfectly in 
darkness at a temperature of even 20 Q to 25 Q C. He also states that 
"when half -grown varieties are employed a temperature of 30 Q C. 
is sufficient to suppress lycopersicin development to a marked extent. 
Fruits nearer maturity, that is, those showing a blush of color, permit 
a stronger lycopersicin development at all temperatures employed." 
Duggar (17) also studied the relation of oxygen to pigment produc- 
tion in the tomato and concluded that lack of oxygen inhibited 
lycopersicin development. 
From a consideration of all the data it appears that wrapping is 
harmful to the tomato and that lack of ventilation is probably the 
main cause of inferiority in taste and keeping quality. 
In 1913 Hill (24) reported on the respiration of fruits and growing 
plant tissues in certain gases with reference to ventilation and fruit 
storage. He found that apples and peaches ripened poorly when 
oxygen was withheld from them. It w T as also pointed out that an 
accumulation of carbon dioxid w T ithin paper wrappers in which 
peaches are shipped and an insufficient supply of oxygen cause 
"ice scald." 
Fischer and Nelson (18) recently came to a similar conclusion 
with regard to wrapping cantaloupes, maintaining that "wrapped 
cantaloupes do not refrigerate so well in transit nor do they reach 
the consumer in as good condition as do cantaloupes not wrapped." 
In both of these investigations similar conditions were found to be 
the result of wrapping, namely, that wrapped fruits were firmer 
but of poorer quality than those unwrapped. 
Another serious disadvantage of the present method of picking and 
shipping green tomatoes lies in the fact that it is practically impossible 
to determine comparable stages of maturity in picking. In spite of 
the fact that the fruit of individual baskets is all approximately of the 
same size, the coloring of the fruit does not occur at the same time. 
The explanation for this fact has already been given. The maturity 
of a tomato depends on its age and not on its size; consequently 
fruits of the same size do not necessarily ripen and turn red simulta- 
neously. The most obvious disadvantage of the inability to deter- 
mine comparable stages of maturity is the fact that when the fruit 
does ripen, either in transit or after reaching the market, it colors up 
so irregularly that many sortings become necessary before the dealer 
is able to dispose of it. The more uniform in size and color a package 
is the more salable it is, so naturally the dealer sorts the fruit to insure 
