|Authors: ||T. Romphophak, S. Palakul|
Quality of mature durians cv. "Chanee" stored for up to 3 weeks at 5°C were evaluated weekly.
Fruit treated with CaC2 for 1 day before storage, and untreated durian behaved similarly.
Pulp quality remained unchanged at 5°C, but fruit lost their ability to convert starch to sugar after 1 week in storage.
Pulp softening continued for the 3 weeks of storage.
Visible chilling injury symptoms were observed within 2 weeks as black discoloration of durian surface, especially the groove between thorns.
These result was in contrast with earlier reports claiming that durians could be kept at 4–6°C for up to 7 weeks.
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