Avocados
 | High | High | Accelerated ripening (softening and color changes), shorter storage life |
Apples
 | Very high | High | Accelerated aging and loss of firmness, increased susceptibility to rot and molds, shorter storage life |
Mangos
 | Medium | Medium | Accelerated ripening, loss of quality and shorter storage life |
Citrus fruits
 | Very Low | Medium | Accelerated decay, susceptibility to molds and shorter storage life |
Kiwifruit
 | Low | High | Loss of firmness, gray mold rot, shorter storage life |
Strawberries
 | Low | Low | Increased susceptibility to rot and molds, shorter storage life |
Tomatoes
 | High | High | Accelerated ripening and increased susceptibility to rot and molds, shorter storage life |
Pineapples
 | Low | Low | Discoloration, increased susceptibility to molds, shorter storage life |
Broccoli
 | Very low | High | Yellowing and shorter storage life |
Lettuce
 | Very low | High | Brown spotting and discoloration, shorter storage life |
