Fig. 2

Ethylene–induced ripening in ‘Sanuki Gold’ kiwifruit. Kiwifruit at commercial maturity were divided into two groups. The first group was continuously exposed to propylene (5000 μLL^− 1) at 20 °C to induce the ethylene effect. The second group was stored in air at 20 °C as a non–treated control. Ethylene production (a), flesh firmness (b), soluble solids content (c), and titratable acidity (d) were determined periodically using five independent biological replicates. Different letters indicate significant differences at p < 0.05