Durian: Postharvest Quality-Maintenance Guidelines
Fruit, Nut, and Beverage Crops June 2014 F_N-27 Durian: Postharvest Quality-Maintenance Guidelines Robert E. Paull1 and Saichol Ketsa2 1Department of Tropical Plant and Soil Sciences, University of Hawai‘i at Mänoa, Honolulu, HI 2Department of Horticulture, Kasetsart University, Bangkok, Thailand he durian is often referred cm (8 in) in diameter, densely to as the “King of Fruits” covered with stout sharp pyra- inT Southeast Asia. However, midal spines (1 cm; 0.5 in) on its qualities promote consider- a thick fibrous rind. Fruit are able discussion because of its divided into 3 to 5 smooth- odor, a strong onion–garlic walled compartments, each aroma, which is offensive to containing one to six glossy, some. The genus specification creamy to red-brown seeds zibethinus is derived from the 2 to 6 cm (0.8 to 2.4 in) long, Italian “zibetto,” or civet, a covered by a white to yellow- cat-like animal with a musky ish soft sweet pulp (aril). The smell. pulp can be odorless or have a This tropical tree is strong odor suggesting garlic, mainly cultivated in Sri Lan- Durian onion, or strong cheese with a ka, southern India, southern Durio zibethinus Murray fruity background. The edible Burma, Thailand, Cambodia, (Syn. D. acuminatissina Merr) pulp (20 to 35% total mass) Vietnam, Malaysia, Indone- has a smooth, firm custard-like sia, Borneo, Mindanao (Philippines), and New Guinea. texture. In some fruit, seeds are rudimentary or small It has been spread throughout the tropical world, with compared to larger seeds in wild types. the general name of durian (Indo-Malay) or variants Quality criteria include a pulp with sweet flavor and thereof, including duren (Indonesian), duyin (Burmese), a good texture, few or small seeds, large aril percentage thureen (Cambodian), thurian (Thai), saurieng (Viet- and marketable weight of 1.5 to 3.5 kg (3.3 to 7.7 lb), namese), dulian (Philippines), stinkvrucht (Dutch), and elongated to round shape, good shelf-life, good rind color kadu (Sudan).
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