Postharvest behavior & storage life of 3 durian cultivars with varying maturity, waxing & temperature

Issue Date

4-2006

Abstract

Three experiments were conducted to evaluate the effects of maturity, waxing and temperature on the postharvest behavior and storage life of 3 varieties of durian, Duyaya, Nanam and Puyat. Results of the study indicated that fruits harvested as early as 110 and 115 days from anthesis had qualities comparable with fruits harvested at full maturity. Differing total reducing sugars (TRS) ratings were obtained from fruits harvested at 110 days (7.41%), 115 days (10.15%) and 120 days (17.63%) upon ripening. Total soluble solids (TSS) content of fruits at 105 to 115 DFA were comparable (28-29⁰Brix) to that at the ripe stage and increased to 32°Brix upon reaching 120 DFA. Titratable acidity (TA) values of fruits at 110, 115 and 120 days were comparable and ranged from 0.27% (120 DFA) to 0.31% (110 DFA). Both Duyaya and Puyat harvested at 115 to 120 DFA were highly preferred by the taste panelists. Waxing durian fruits resulted in lower weight loss of 11.36% and increased shelf-life by 8 days from ripening. Waxed fruits were highly preferred and had an intense yellow coloration of pulp. Waxing did not impart any off-odor and the characteristic durian aroma was highly perceptible through the wax. On the third month of storage, holding the minimally processed durian at -10°C had the highest TSS of 23.56⁰Brix. This had also extended shelf-life by a period of 3 months.

Source or Periodical Title

Philippine Journal of Crop Science

ISSN

0115-463x

Volume

31

Issue

1

Page

29-46

Document Type

Article

Frequency

tri-quarterly

Physical Description

tables/graphs

Language

English

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