General techniques in degreening and in accelerating ripening:

1. Introduce ethylene and or acetylene in the environment of the fruit. Ethylene could be applied as a gas or as ethylene releasing compounds like 2-chloroethylphosphonic acid also known as ethephon. Acetylene could be applied as a gas or generated from calcium carbide. Both acetylene and ethylene could be also be derived from smoke of slowly burned organic materials.
2. Induce the fruit to produce stress ethylene. Stress ethylene is ethylene evolved by cell when the fruit is subjected to conditions that are very unfavorable for their metabolism such as wounding and very high temperature.
3. Expose to bio ethylene, which is ethylene from high ethylene producing leaves or fruits.
4. Increase the temperature of the fruits up to a certain point to accelerate changes in fruit.