Should commercial fruit farmers be allowed to use ethylene to accelerate the ripening of fruit for the market? why or why not?

The answer is: NO

Accelerated ripening of fruits lowers the quality of the fruits because it circumvents the  natural process of ripening. In some cases of accelerated ripening, one finds a premature fruits looking ripe. In other cases, it causes ununiform ripening and also causes  hastened senescence reducing shelf life.

chemical because it warmed up which involves temperature and it bubbled which includes changing

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i think that c)gold was found there

but i am not sure