The yellowish-tangerine tomato (cv. Bursztyn) in the green, light yellow and yellow stages of ripening were treated with 0.1% and 1.0% of methyl jasmonate (JA-Me) in lanolin paste and kept for several days and then they were evaluated for production of ethylene, ACC oxidase activity and C02 evolution. Production of endogenous ethylene in mature green fruits was low and increased during ripening. JA-Me stimulated ethylene production and ACC oxidase activity in all investigated stages of fruit ripening. Slices excised from mature green fruits produced highest amount of carbon dioxide as compared to more advanced stages of ripening. JA-Me in 0.1% and 1.0% concentrations increased significantly C02 evolution in green fruits, while in light yellow and yellow fruits only higher concentration of JA-Me stimulated carbon dioxide production. Wpływ estru metylowego kwasu jasmonowego na produkcję etylenu, aktywność oksydazy ACC i wydzielanie dwutlenku węgla w owocach żółto-pomarańczowej odmiany pomidorów
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