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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]