Ethylene Production Quantification in Fruits

The ethylene gas was obtained in the same way as the respiratory intensity and was measured by GC-14 gas chromatograph (Shimadzu, Kyoto, Japan) and repeated three times. The setup parameters and calculation formula were referred from Li Ling et al. [16 (link)] with some modification. The experimental parameters were set as follows: the chromatographic column was a GDX-502 stainless steel packed column; the detector used was a hydrogen flame ionization detector; and the carrier gas was N₂. The inlet temperature, column temperature box, and detector temperature were all set at 60 °C, and the unit was expressed in μL kg⁻¹·h⁻¹.
$$\mathrm{E}\mathrm{t}\mathrm{h}\mathrm{y}\mathrm{l}\mathrm{e}\mathrm{n}\mathrm{e}\mathrm{P}\mathrm{r}\mathrm{o}\mathrm{d}\mathrm{u}\mathrm{c}\mathrm{t}\mathrm{i}\mathrm{o}\mathrm{n}=\frac{\mathrm{C}\times \mathrm{V}}{\mathrm{M}\times \mathrm{T}\times 1000}$$

in which C is the ethylene content in the sample gas, with the unit as µL L⁻¹;

V is the volume of the enclosed space, with the unit as mL;

M is the mass of fruits, with the unit as kg; and

T is the smothering time, with the unit as h.