Dragon Fruit and Durian - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 574

corrugated boxes have been introduced in Thailand for
packaging of durian, which is already used for packaging
of other fruits, such as mango and banana.
Ketsa and Daengkanit (1999) reported that in more ma-
ture durian aril, water-soluble pectin and polygalacturonase
and pectinesterase activities were greater than in less ma-
ture durian aril, while firmness and the activities of β -
galactosidase and cellulase were lower in the more mature
durian.
Maninang et al. (2011) examined variations in the
volatile profiles and physiological properties of 'Mon-
thong' and 'Chanee' durian in fruits harvested at 100%
(abscised) or 75-85% maturity, with the latter further sub-
jected to various postharvest practices (i.e., ethephon or
1-methylcyclopropene treatment, followed by storage at
15 ◦ C, 75% RH). Their results showed that abscised and
untreated 75-85% mature fruits stored under ambient con-
ditions (28 ◦ C, 75% RH) were the earliest to reach full
maturity (dehiscent stage), with dehiscence observed a day
earlier in cv. 'Chanee' for both ripeness stages. All major
ester compounds were detected in different treatment fruits
with increased concentration of ethyl 2-methyl butanoate
in ethephon-treated fruits of both cultivars. It was shown
that the production of sulfur-containing volatiles exhibits a
cultivar-specific sensitivity to low-temperature storage and
1-MCP application.

refers to fermented durian, usually made from lower-quality
durian fruit that is unfit for direct consumption. Tempoyak,
either cooked or uncooked, is normally eaten with rice and
can also be used for making curry. Sambal Tempoyak is a
Sumatran dish made from the fermented durian fruit, co-
conut milk, and a collection of spicy ingredients (Heaton,
2006; Anon, 2011b).
In Thailand, the fruit is often eaten fresh with sweet sticky
rice. Unripe durian may be cooked as a vegetable, except
in the Philippines, where all uses are sweet rather than
savory. Malaysians make both sugared and salted preserves
from this fruit (Heaton, 2006; Anon, 2011b). The durian
seeds, which are the size of a chestnut, can be eaten boiled,
roasted, or fried in coconut oil, with a texture that is similar
to taro or yam, but a bit stickier. Uncooked durian seeds
are toxic due to cyclopropene fatty acids and should not be
ingested. Young leaves and shoots of the durian plant are
occasionally cooked as greens (Anon, 2011b).

Fresh-cut or minimal processing
Durians are sold whole, cut open, and/or divided into seg-
ments or slices and wrapped in clear plastic film (Fig. 30.3).
The fruit tastes best after being well chilled in a refrigerator
(APO, 2006). Durian fruit is rather hard to peel and emits a
sulfurous odor that could be offensive when the whole fruit
is kept in a room. The marketing of fresh-cut durian has
a great potential, especially to consumers who are looking
for convenience.
The effect of storage temperature on physicochemical
and microbial quality of minimally processed durian at
28 ◦ C for 3 days and at 4 ◦ C for 35 days was investigated
by Voon et al. (2006). The organic acid content remained
constant throughout storage with only a small increase in
tartaric acid. The TA of the fruit correlated well with the
shift in organic acid profile instead of pH. It was shown

Consumption trends and products
Durian is widely consumed in Southeast Asia as well as in
some Western countries in the form of various products. The
consumption trend varies in accordance with cultural and
regional customs. Being naturally sweet and rich in flavor,
durian is widely used to make desserts and sweets ranging
from ice cream, biscuits, milkshakes, cakes, and Yule logs.
Blocks made of durian paste are also marketed commer-
cially. Durian flavored candies, lollipops, gums, and jelly
are quite popular among children in durian-growing coun-
tries (Anon, 2011b).
Durian fruit is used to flavor a wide variety of sweet ed-
ibles such as traditional Malay candy, ais kacang, dodol,
rose biscuits, and, with a touch of modern innovation, ice
cream, milkshakes, moon cakes, Yule logs, and cappuc-
cino. Es durian (durian ice cream) is a popular dessert
in Indonesia, especially in Java. Pulut durian is glutinous
rice steamed with coconut milk and served with ripened
durian. In Sabah, red durian is fried with onions and chilies
and served as a side dish. Red-fleshed durian is tradition-
ally added to sayur, an Indonesian soup made from fresh-
water fish (Heaton, 2006). Ikan brengkes is fish cooked
in a durian-based sauce, traditional in Sumatra. Tempoyak

Figure 30.3. Packaged fresh-cut durian fruit.