Fig. 3. Spatial-based detection of ethylene in ripening and unripe kiwifruit.

a Fluorescent imaging of a ripening kiwi fruit, which was sectioned to display the outer pericarp, locules, and part of the columella. Multiple images were obtained at ×4 magnification and were joined together via image stitching. b The measured change in fluorescence of the pericarp, locule, and the columella of kiwifruit (unripe or ripe) was taken between the 1 and 24 h timepoints. As shown, a significant increase in AEP-detected ethylene can be observed in the pericarp during the process of ripening. For each condition (unripe or ripe), two whole fruits were used to provide four different sections for investigation. Replicates values for the outer pericarp (n = 24), locule (n = 12), and the columella (n = 4) were obtained. Statistical analysis was performed using a paired sample t-test. *P < 0.03, **P < 0.002, ***P < 0.0002, ****P < 0.0001, ns = not significant. Source data are provided as a Source Data file.