Agriculture Reference
In-Depth Information
Table 30.4.
Composition and nutritional profile
of dragon fruit and durian (per 100 g).
Table 30.5.
Fatty acid compositions of seed oil
from two dragon fruit varieties (% of total fatty
acids).
Durian,
3
Raw or
Frozen
Dragon
Fruit,
2
Raw
Red Flesh (
H.
polyrhizus
)
White Flesh
(
H. undatus
)
Unit
Fatty Acid
Proximate
Water
Myristic acid (C14:0)
0.20
0.30
g
83
64.99
Palmitic acid (C16:0)
17.9
17.1
Energy
kcal/kJ
60/251
147/615
Stearic acid (C18:0)
5.49
4.37
Protein
g
0.23
1.47
SFA
23.6
21.7
Total lipid (fat)
g
0.61
5.33
Palmitoleic acid (C16:1)
0.91
0.61
Ash
g
0.68
1.12
Oleic acid (C18:1)
21.6
23.8
—
1
Carbohydrate,
by difference
g
27.09
Cis-vaccenic acid (C18:1a)
3.14
2.81
MUFA
25.6
27.2
Fiber, total
dietary
g
0.9
3.8
Linoleic acid (C18:2)
49.6
50.1
Linolenic acid (C18:3)
1.21
0.98
Minerals
Calcium
PUFA
50.8
51.1
mg
8.8
6
Source: Ariffin et al. (2009).
Iron
mg
0.65
0.43
Magnesium
mg
—
30
Phosphorus
mg
36.1
39
sis, D. lowianus, D. macrantha, D. oxleyanus,
and
D. tes-
tudinarum,
produce edible fruit. Durian is one of the most
prehistoric jungle/wild fruits; it has only been known to the
Western world for about 600 years (Orwa et al., 2009).
Accurate production data for durian is not available as
the Food and Agriculture Organization does not report such
figures for this fruit. However, from available data, which
are sometimes contradictory, commercial durian produc-
tion is concentrated mainly in Thailand, Malaysia, Indone-
sia, the Philippines, and Vietnam; some other Southeast
Asian countries also produce durian but on a much smaller
scale and mostly for domestic markets. In Indonesia, 48,280
hectares were cultivated in 2005, with an approximate pro-
duction of 566,205 metric tons (Dimyati, 2006); a pro-
duction of 5,764 metric tons in 2000 was reported for the
Philippines (BAS, 2001).
Potassium
mg
—
436
Sodium
mg
—
2
Zinc
mg
—
0.28
Copper
mg
—
0.207
Manganese
mg
—
0.325
Vitamins
Vitamin C, total
ascorbic acid
mg
9
19.7
Thiamin
mg
—
0.374
Riboflavin
mg
0.045
0.2
Niacin
mg
0.43
1.074
Vitamin B-6
mg
—
0.316
Folate, total
μ
g
—
36
Vitamin A, IU
IU
—
44
β
-Carotene
μ
g
12
23
1
Not reported.
Source:
2
DFB (2011);
3
USDA (2011).
Production and varieties
Nanthachai (1994) reported that durian grows best in areas
with an average temperature range of 24
◦
-30
◦
C and high
rainfall (1,600-4,000 mm or 65-160 in per year). High
humidity for most of the year is also essential. Durians
can be grown on a range of soils with the correct nu-
trient and water management; well-drained alluvial soils
are preferred (Diczbalis and Westerhuis, 2005). However,
optimum growth and fruiting occurs on rich, deep, well-
drained sand to clay loam that is rich in organic matter.
Soil drainage is an essential criterion as durian roots are
susceptible to root rot (Diczbalis and Westerhuis, 2005).
the mature fruit (Brown, 1997). Durian is known with
different names in different parts of the world:
Du-
rio
(Spain),
S a `urieng
(Vietnam),
Dulian
(the Philip-
pines),
Du-yin
(Burma),
Thu-reen
(Cambodia),
Thourien
(Laos),
Thurian, Rian
(Thailand), and
Duren ambetan kadu
(Indonesia). It is distinctive for its large size, unique smell
(odor), and formidable thorn-covered husk. There are 30
recognized Durian species; 9 of them, such as
D. zibethi-
nus, D. dulcis, D. grandiflorus, D. graveolens, D. kutejen-
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