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Table 2 Examples of expected range of ethylene production for some fruits
From: Measuring ethylene in postharvest biology research using the laser-based ETD-300 ethylene detector
| Fruit | Ethylene production (μL kg−1 h−1) | References | |
|---|---|---|---|
| Unripe | Ripe | ||
| Apple | 0.022–0.35 | 43.3–200 | [44,45,46,47] |
| Avocado | 0.026–0.095 | 40–240 | [3, 7, 48] |
| Feijoa | 0.27–0.43 | 8.7–19.5 | [34, 35] |
| Kiwifruit | < 0.01 | 0.42–121 | [40, 49, 50] |
| Mango | 0.038–0.43 | 0.05–0.077 | [36, 51] |
| Passionfruit | 35–45 | 300–1000 | [52, 53] |
| Peach | 0.2–5.0 | 35–170 | [54, 55] |
| Pear | 0.1–0.38 | 15–120 | [56,57,58] |
| Strawberry | 0.095–0.580 | 0.003–0.346 | [59, 60] |
| Tomato | 0.012–0.48 | 3.46–28.6 | [60,61,62] |
