If the apple was picked before reaching a peak in harvest, the ethylene may cause the apple to scald, which makes the skin turn brown.
Ethylene production happens after the avocado is plucked from the tree, and will increase as the avocado continues to ripen.
The ethylene in the banana is released from the stem, so you can keep bananas fresh by wrapping the stems with plastic wrap.
Honeydew will ripen slower pre-cut, but ethylene production increases once it is cut.
While ethylene production for a mango is smaller compared to other fruits, it will still ripen from the gas.
Similar to mangos, pears will ripen faster when exposed to warmer temperatures, but at a much faster pace.
When a peach or a plum is unripe, the ethylene production is very small. However, as the fruits continue to get ripe, ethylene production spikes.
The ethylene rate will increase if the potatoes are chilled, wounded, or start to decay. Potatoes have a pretty long shelf life. They can last in the pantry for 1 to 2 months
Strawberries are typically picked when they are fully ripened. Storing them outside of the refrigerator wouldn't be best practice for proper strawberry storage.
Tomatoes can be stored in the pantry up to 7 days once they are ripe. However, because exposure to ethylene can affect numerous vegetables negatively