Fresh produce respiration rate is a useful indicator of metabolic state often used in postharvest research to determine physiological differences between factors. Static (no flow) and dynamic (constant flow) measurements are two types of methods that exist for determining respiration rate in fresh produce. Implementation of an automated real-time respiration method, using a dynamic measurement, for measuring respiration rates of fresh produce in discrete (ex situ) and continuous (in situ) set-ups has been established. Discrete methods were performed on fresh (green) black pepper within 3 L hermetically sealed containers with constant flow rates of 400 mL min-1 and 1 L min-1, respectively. Continuous respiration measurements were also obtained in situ for fresh black pepper stored under air (1.8 L min-1) at 5°C, and avocado fruit stored under air and controlled atmosphere environment (ca. 10 kPa CO2 and 10 kPa O2; 400 mL min-1), at 20°C. In addition, simultaneous automated recordings of O2 and CO2 enabled accurate respiratory quotient (RQ) values to be determined for avocado throughout storage. Application of the continuous dynamic in situ measurements can also provide a more realistic assessment of physiological change / behaviour under real-world storage conditions. In this paper, we discuss the application of both discrete and continuous dynamic methods as powerful research techniques for measuring respiration rate in postharvest research.