The gas used for artificial ripening of green fruit is:

Question

Ortho-sulphobenzimide is used as:

Answer 1

Think about which gas is naturally produced by ripening fruit itself.

Ripe fruits naturally release a gas that speeds up ripening of nearby fruit, this is the basis of the old saying about one bad apple affecting the rest of the basket.
That naturally released gas is ethylene, $C_2H_4$, a simple plant hormone.
Commercially, exposing green fruit to ethylene gas in ripening chambers triggers the same enzymatic changes that happen naturally, turning starch to sugar and softening the fruit.
Carbon dioxide actually does the reverse, high $CO_2$ storage is used to keep fruit fresh for longer by slowing ripening.
Ethane and acetylene are not the physiological ripening hormone, acetylene was historically misused in an unsafe way but is not the correct or standard answer.
Therefore ethylene, option A, is the gas used for artificial ripening.

Answer 2

Think about which gas is naturally produced by ripening fruit itself.

Ripe fruits naturally release a gas that speeds up ripening of nearby fruit, this is the basis of the old saying about one bad apple affecting the rest of the basket.
That naturally released gas is ethylene, $C_2H_4$, a simple plant hormone.
Commercially, exposing green fruit to ethylene gas in ripening chambers triggers the same enzymatic changes that happen naturally, turning starch to sugar and softening the fruit.
Carbon dioxide actually does the reverse, high $CO_2$ storage is used to keep fruit fresh for longer by slowing ripening.
Ethane and acetylene are not the physiological ripening hormone, acetylene was historically misused in an unsafe way but is not the correct or standard answer.
Therefore ethylene, option A, is the gas used for artificial ripening.

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