Here are my answers to your questions:

The USDA provides a summary table of respiration rates of fruits and vegetables in the the USDA Handbook 66.

–Adel Kader

For ripening we use ethylene as a gas in a cylinder using a flow meter. It is very hard and erratic to measure by weight very small amounts of ethylene for this application.

Pineapple is a non-climacteric fruit and should be harvested when ready to eat based on a minimum of 12 to 14% soluble solids (measured with a refractometer), depending on cultivar.

Proper ripening of various mango cultivars requires cooling fruit temperature to 20-22°C, which can best be achieved by forced air cooling with 10-12°C and 90-95% air in a cooling room with t

Temperature, carbon dioxide concentration, and prior exposure to 1-methylcyclopropene (SmartFresh) are three possible reasons for the lack of coordination between peel color changes and ripen

Many years ago scientists classified fruits into two categories:  climacteric and non-climacteric.  Climacteric fruit usually undergo dramatic changes during "ripening" and these ch

I don't believe that ethylene chlorohydrin would be an efficient substrate for producing ethylene. I'm not an organic chemist, so I may be in error.

It is very important to protect the stored fruits, vegetables, and flowers from exposure to ethylene concentrations above 0.1 ppm.