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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]