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Center > Product Information
> Fruit
> Durian
> Critical Factors |
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Problems of Production
Although the durian market looks rosy, durian producers encounter
many difficulties every year. The dominant problem is ripeness
of durians at the same time. This causes a durian surplus in
the world market and a reduction in the market price. The second
problem is the harvesting of young durians. Young durians are
less delicious, and ruin the image of durian export from Thailand.
Post-harvest handling system
Durians are one of the most highly valued and desired fruits
among Southeast Asians, and are well known for their excellent
flavor and unique, sometimes offensive, odor. Although post-harvest
handling operations for durians are relatively simple, the fruits
ripen quickly after harvest, and high post-harvest losses are
possible. Harvesting at the proper stage of maturity, preventing
mechanical damage and maintaining correct temperature can allow
a storage and shelf life of five to seven days.
Pack house operations
For grading and packing durians, simple operations are sufficient.
These include trimming the stem, classifying to remove damaged
or split fruits, cleaning or brushing, packing, pre-cooling
(sometimes), storing and transporting.
Durians are not normally size-graded once they meet the minimum
size requirement. Packing varies depending on the fruits' origin,
but most durians are packed in single layers in telescopic cartons
with the pedicel pointing up. Fruits should not be forced into
the carton, because force may cause mechanical damage. Carton
net weights range from 18.2-22.7 kg, with between three and
five fruits per carton.
Post-harvest fungicide treatment with fosetyl aluminum at 4
g/l of water for two minutes is reported to control Phytophthora
palmivora. However, exporting- and importing-country regulations
for pesticide use should be consulted before the treatment's
use. Wrapping the peduncle with banana leaf or paper reportedly
extends shelf life. Studies indicate that waxes can be used
to increase storage life by reducing water loss, delaying splitting,
and slowing the ripening process. Gibberellic acid treatments
may also reduce ripening rates.
Packaging for fresh durian
Packaging is in two-piece telescopic cartons with a minimum
breaking force of 275 pounds per square inch. Ventilation is
required in all four side walls. Narrow, vertical ventilation
is preferred, because round vent holes will become blocked by
the fruit.
Carton dimensions vary depending on the net weight and the market,
with the most common pack of 18.2 kg having the following external
dimensions, which are compatible with ISO pallets : 40 cm long
by 30 cm wide by 38 cm high.
Packages should have all the labeling information required by
the importing country, which may include the following :
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Country of origin. |
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Product / variety. |
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Net weight / count. |
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Exporter / importer name. |
Cooling and storage
Durians can be stored for up to three weeks at temperatures
of 15oC. However, some reports state that 4oC to 5oC can be
used for two to three weeks. Ethylene treatment or presence
can increase the ripening rate and advance splitting. Reports
also indicate ripening can be stimulated in durians harvested
between 70 % and 80 % maturity by dipping the fruits in an ethephon
solution before they are transported to market.
Transportation
Because of durians' high perishability, exports are made by
air. Transport from the packing facility to the airport should
be in cool trucks if the fruits have been cooled. In all cases,
trucks should be covered to prevent contact with wind, rain
and sun.
Because durians emit a notable odor to which most airlines would
object, the fruits are shipped in aircraft containers rather
than aircraft pallets. Heat build-up inside the containers can
occur, especially if they are left exposed to the sun while
awaiting loading in the airport. This is obviously detrimental
to the fruits. Attempts should be made to ensure that the aircraft
containers are held in shady or cool locations until loading.
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