http://kraran.com/artificial-ripening-of-fruits-by-chemicals...

In current times, there is much anxiety about artificial ripening of fruits. Though fruits like mango naturally ripen in trees; some chemicals can be used to artificially ripen them which quicken the ripening process. Ripe fruits are not appropriate to carry and supply as they get spoilt quickly. So traders pick unripe fruits and then use artificial methods to increase their shelf lives.

mesterséges ugyebár a fordítás de ugyanarról van szó szerintem
they hasten the ripening process of vegetables by artificial ripening

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Note added at 15 mins (2010-12-03 08:53:46 GMT)
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http://www.freshplaza.com/news_detail.asp?id=65377

http://humantouchofchemistry.com/ripening

Sometimes the fruits are not yet ripe when they are ready to be sold. Hence they have to be artificially ripened. Fruits are kept in hay-lined wooden boxes called crates. These crates are stacked on shelves and a wood fire is lit below them. The smoke contains ethylene and acetylenes gases, which induce ripening.

Én a következő megoldások egyikét javasolnám: to quicken the ripening process vagy to speed up the ripening process (of fruits and vegetables).

"Chemical ripening involves the use of chemicals to either slow or quicken the ripening process of fruits and vegetables. To quicken the ripening process calcium carbide is used, which when mixed with water creates acetylene."
http://www.supergreenme.com/go-green-environment-eco:Chemica...

"How to Speed Up Ripening Fruits and Vegetables:
There's nothing worse than spending an entire season growing a pumpkin or a watermelon, only to find it still green as frost approaches. Very often, a fruit can be ripened quicker, even after it is off the vine.
First, if it is still on the vine, cut back any leaves that block the sun from shining directly on the fruit. You can also stop providing water. Note, this can have an adverse effect in producing drier, less juicy fruit."
http://www.gardenersnet.com/plantproblems/ripeningfruit.htm

"In current times, there is much anxiety about artificial ripening of fruits. Though fruits like mango naturally ripen in trees; some chemicals can be used to artificially ripen them which quicken the ripening process." (Itt az első mondatban olvasható az "artificial ripening" is, ami mesterséges érlelést jelent. A kérdésre a választ szerintem a második mondat tartalmazza: "quicken the ripening process".)
http://kraran.com/artificial-ripening-of-fruits-by-chemicals...

Harmadik megoldásként még a "to promote the ripening process" is szóba jöhet:
"What do you mean 'promote' the ripening process?
Using tomatoes as an example, the life of a tomato fruit begins with fertilization of the flower ovules. After fertilization, the young fruit goes through a short period of cell division which is then followed by a rapid period of growth as these cells enlarge. During the final stages of growth and development, the tomato fruit reaches its full size and is now mature. This period of growth and development, from fertilization to development of the mature fruit, requires about 45-55 days, depending on the cultivar and the season. During the growth and development period, there are many chemical and physical changes occurring that have an impact on fruit quality and ripening behavior after harvest. Ripening is the final stage of the maturation process when the fruit changes color, and develops the flavor, texture and aroma that makes up what we define as optimum eating quality. The biological agent that initiates this ripening process after the fruit is mature is naturally produced ethylene - this simple plant hormone described and understood over 40years ago. While there are other factors involved in this "triggering" of the ripening process by ethylene, it is essentially a universal ripening hormone. When this internal concentration of naturally produced ethylene increases to about 0.1 - 1.0 ppm, the ripening process is irreversibly initiated. The process may be slowed, but it cannot be reversed once it is truly under way. So, here is the key point: additional and externally applied ethylene, provided prior to the time that the naturally produced internal concentration reaches the required 0.1 - 1.0 ppm level, will trigger or initiate - "promote" if you will - this natural ripening process at an earlier time."
http://www.catalyticgenerators.com/whatisethylene.html