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.

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this protocol provides a detailed procedure for co-immunoprecipitation (co-ip) to identify protein–protein interactions.