Postharvest Physiology and Storage - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 21

Table 2.3. Respiration behavior of tropical and subtropical fruits.

Climacteric Fruits Nonclimacteric Fruits

Avocado Persea americana Mill. Cashew apple Anacardium occidentale

Banana Musa AAA Date Phoenix dactylifera L.

Breadfruit Artocarpus altilis Sweet passion fruit Passiflora ligularis L.

Cantaloupe Cucumis melo Grapefruit Citrus paradisi Macf.

Cherimoya Annona cherimola Mill. Lemon Citrus limon L. Burman f.

Fig Ficus carica L. Lime Citrus aurantifolia Swing

Guava Psidium guajava L. Litchi Litchi chinensis Sonn.

Honeydew melon Cucumis melo Loquat Eribotrya japonica Lindl.

Jackfruit Artocarpus heterophyllus Mandarin Citrus reticulata

Kiwifruit Actinidia chinensis Mangosteen Garcinia mangostana L.

Mango Mangifera indica L. Olive Olea europaea L.

Muskmelon Orange Citrus sinensis

Papaya Carica papaya L. Pineapple Ananas comusus

Passion fruit (yellow) Passiflora edulis Purple or red mombim Spondias purpurea L.

Plantain Musa AAB Rose apple Syzygium jambos

Rambutan Nephelium lappaceum L. Starfruit Averrhoa carambola L.

Sapote Pouteria sapota Tangerine Citrus reticulata

Soursop Annona muricata L.

Watermelon Citrullus lanatus

Source: Castro and Cerdas (2005); Gamage and Rahman (1999); Giraldo (2002); Hewett (1999); Kays (1997); Velasquez
(2006); Villamizar et al. (1994); Perez et al. (2004); Singh et al. (2009); Yahia and Singh (2009); Kader and Arpaia
(2010b).

Table 2.4. Respiration rate and ethylene production rates of selected tropical and subtropical
fruits at 20 ◦ C.

Respiration Rate Ethylene Production Rate

Range
(mg CO 2 /kg/hr)

Range
( μ g/kg/hr)

Class Fruits Fruits

Ve r y l o w < 35 Pineapple, carambola —

Low 35-70 Banana (green), litchi, papaya,

jackfruit, passion fruit,
mangosteen

0.1-1.0 Pineapple, carambola

Moderate 70-150 Mango, rambutan, chiku,

guava, durian, lanzone

1.0-10.0 Banana, guava, mango,

plantain, mangosteen,
litchi, breadfruit, sugar
apple, durian, rambutan

High 150-300 Avocado, banana (ripe), sugar

apple, atemoya

10-100 Avocado, papaya, atemoya,

chiku

Very high > 300 Soursop 100 Cherimoya, passion fruit,

sapote, soursop

Source: Paull and Duarte (2011); Gross et al. (2002).